Poached eggs and tomato on bacon and potato pancakes with basil hollandaise recipe

Poached Eggs and Tomato on Bacon and Potato Pancakes with Basil Hollandaise recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the delectable "Poached eggs and tomato on bacon and potato pancakes with basil hollandaise recipe." This mouthwatering dish combines crispy bacon and savory potato pancakes as a base, topped with perfectly poached eggs and juicy tomatoes. The pi�ce de r�sistance is the luscious basil hollandaise sauce, adding a refreshing and herbaceous twist to this classic breakfast favorite. With its harmonious blend of flavors and textures, this recipe is sure to impress your taste buds and leave you craving more.

Keywords: poached eggs, tomato, bacon, potato pancakes, basil hollandaise.

Poached eggs and tomato on bacon and potato pancakes with basil hollandaise recipe details

Poached eggs and tomato on bacon and potato pancakes with basil hollandaise recipe, recipe Rating: 4.7
Number of votes:157

Ingredients

1/2 cup chopped onion

1-1/2 cups coarsely grated, peeled russet (baking) potatoes (about 1-1/2 large potatoes)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 slices of lean bacon, chopped

4 large eggs, poached

Four 1/4-inch thick slices of vine-ripened tomatoes

1 cup basil hollandaise (recipe follows)

4 basil sprigs as garnish

Basil Hollandaise:

1 cup packed basil leaves

1 stick (1/2 cup) unsalted butter

2 large egg yolks

4 teaspoons fresh lemon juice

2 teaspoons Dijon-style mustard

salt and freshly ground pepper to taste

Instructions:

Basil Hollandaise: Melt the butter over moderate heat and keep it warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running add the melted butter in a stream and season with salt and pepper. Makes about 1 cup.

In a bowl, combine the onion, potatoes, salt, pepper, and bacon. For each pancake, spread 1/2 cup of mixture on an oiled grill or skillet, keeping pancakes two inches apart. Cook over moderately low heat, undisturbed, for 20 minutes. Increase heat to moderate and cook the pancakes for 5 to 10 minutes more or until the undersides are browned. Turn the pancakes and cook them for 10 minutes more. The pancakes may be kept warm in a preheated 250-degree oven for up to 30 minutes while you poach the eggs.

Arrange the pancakes on heated breakfast plates, top each one with a tomato slice and then top each tomato with a hot poached egg. Spoon some of the hollandaise over the eggs. Garnish with the basil sprigs and serve.

Serves:4