Breakfast is my favorite thing to cook- especially on the weekends with a big cup of coffee (or mimosa) in hand. Not only is it fun because it’s the first meal of the day so your body is already a bit deprived, but there is so much you can do with the main breakfast staples. You can never go wrong with a delicious breakfast hash!
It’s been a hot minute since I’ve prepared a hollandaise by scratch so I wanted to test my skills again. Luckily, I have not lost it thanks to long hours when I worked at the Westin Hotel as their lead breakfast cook. The brutal 5 am start to my shift was all worth it.
A homemade hollandaise is just the key to having an exceptional breakfast. Stop buying the package hollandaise you mix with water! A traditional hollandaise is simply egg yolks mixed with clarified butter. *Clarified butter is butter that has had the milk solids removed from it.* Once the egg yolks and butter has been properly emulsified, the hollandaise is flavored with fresh lemon, cayenne and salt. However, there are many versions and usually I don’t even worry about skimming the milk solids from the butter. I also love to add a few dashes of hot sauce to my hollandaise. This video is quite helpful in how to make a basic hollandaise.
For this recipe you will need:
2 potatoes, small dice
2 Tbsp duck fat
Large pinch salt and freshly ground black pepper
1/2 red onion, small dice
1/2 red bell pepper, small dice
5 thick slices bacon, cut into 1″ cubes
2 cups baby spinach
1/3 cup crumbled goat cheese
4 large eggs, poached
6 egg yolks
2 sticks unsalted butter
Hot sauce (optional)
Pinch cayenne pepper
1/2 lemon, juiced
Preheat the oven to 400 degrees F. Toss the diced potatoes with the duck fat and a generous sprinkle of salt and freshly ground black pepper. Spread out evenly on a baking sheet and roast in the oven until tender, about 30 minutes.
In the meantime, prepare the hollandaise by bringing a pot of water to a simmer. Melt the 2 sticks butter in a small sauce pan. Create a double boiler by placing a metal or glass bowl over the pot with simmering water. *Be sure the water does not touch the bottom of the boil… only steam.*
Whisk the egg yolks in the bowl over the simmering water until they become light and pale in color and almost frothy, about 5-7 minutes. Slowly pour the melted butter into the egg yolks, whisking constantly to create a perfect emulsion. Take the bowl on and off of the simmering water to control the heat. *Too much heat will break the butter. If the sauce does break, simply add a tsp or two of warm water.* Once the butter and egg yolks have been evenly mixed, season with lemon juice, couple dashes of hot sauce, cayenne and salt. Turn the heat of the simmering water to low and place the hollandaise on top to keep warm.
Cook the bacon in a large sauté pan. Remove from the fat and set aside. Drain the fat, leaving the brown bits on the bottom of the pan. Add 2 Tbsp avocado oil and sauté the onion and bell pepper until tender, about 8-10 minutes. Remove the potatoes from the oven and add to the sauté pan with the vegetables. Return the bacon to the pan and add the baby spinach. Toss until the spinach begins to wilt. Season the hash with salt and pepper to taste.
Spoon the hash into a bowl and sprinkle with fresh goat cheese. Add two poached eggs on top and generously spoon some of the hollandaise on top. Garnish with micro greens. Voila! Breakfast that is easy but not basic.