Poached Eggs with Cheesy Bacon Hash

Yum

My favorite part of the week is when work is not calling my number and I am able to spend time making this favorite brunch meal with a bloody mary.

Ingredients:

• 4 eggs
• Simply Potatoes Steakhouse Diced Potatoes, or Hash Browns, or peel and dice raw potatoes
• 4 pieces of Bacon
• 2 tsp of Himalayan Salt
• 4 tsp of Lemon Pepper
• 1 tbsp of White Wine Vinegar
• 1/2 cup of Butter
• 1/2 cup of Mixed Cheese 
• 1 tsp of Paprika
• 1 tsp of Olive Oil
• 4 egg yolks
• 1 tsp of White Wine Vinegar

Directions:

1. Heat skillet over medium-high heat.  Add package of Simply Potatoes to skillet with 1 tsp of Olive Oil.  Cover potatoes to let potatoes cook throughout stirring occasionally.   These take the longest to cook and therefore are the first to start with.  When they are done, I add the mixed cheese and bacon (I use microwave bacon to save on dishes used and help ease the difficulty of the dish.)  Keep warm until plating.
2. Poach the eggs.  For better clarification, follow Alton Brown's directions for poaching an egg, (video linked below.)  Heat an inch and a half of water over medium heat until bubbles start to form over the whole pan.  Add eggs to ramekin to easily drop into the heated water.  Add 1 tbsp of White Wine Vinegar to the water.  Scrap off all the bubbles before dropping the eggs into the water.  Leave the eggs in the water for 4 minutes and 30 seconds.  When the time is up remove the eggs from the water and let dry on a paper towel.  Season with salt and lemon pepper.  It's that easy.
3. Prepare the Hollandaise.  This is actually easier than it seems as well. In the microwave, melt the 1/2 cup of butter.  Set up a double boiler.  Put two inches of water in one pot and allow to come to a soft boil.  Over the pot of water you place a glass bowl that fits in the pot above the boiling water line.  Add four egg yolks to the bowl with 1 tsp of White Wine Vinegar.  Whisk the mixture together.  Remove the top layer of the melted butter if any separated.  Now, slowly add the melted butter while constantly whisking the eggs.  Continue whisking until the mixture starts to coagulate and form a heavier sauce.  Remove glass bowl from water and add paprika, lemon pepper, and salt.
4. Put down hash on plate.  On top add the poached eggs and spoon hollandaise sauce over the eggs and onto the plate.
   
   
   It sounds complicated but after you master the hollandaise sauce it really is real easy to make this a customary dish for your weekends.  Enjoy!