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Preheat oven to 420F. Line a baking sheet with parchment paper and place the bacon on the sheet. Bake until your desired crispiness. I like mine crunchy, but it is better for the bacon to be a bit soft so the fork can grab it. When done cooking, drain the fat from the bacon, cut into pieces and set aside. Line a baking sheet with parchment paper. In a bowl toss the potato halves with the olive oil. . .
Prep Time: 00:15
Cook Time: 00:50
4 cups of the little potato company dynamic duo potatoes, or small new potatoes or baking potatoes, cut in half
8 slices of thick cut bacon
8 large eggs
1 - 16 453 gram ounce/ log of fresh mozzarella, the squishy kind
1/4 cup of fresh chives, diced
2 tablespoons of olive oil
2 teaspoons of seasoning salt
salt and pepper
1 cup of salted butter, melted
6 egg yolks
2 tablespoons of lemon juice
2 tablespoons of water
a dash of cayenne pepper
2 tablespoons of fresh chives, diced up
1Preheat oven to 420F. Line a baking sheet with parchment paper and place the bacon on the sheet. Bake until your desired crispiness. I like mine crunchy, but it is better for the bacon to be a bit soft so the fork can grab it. When done cooking, drain the fat from the bacon, cut into pieces and set aside.
2Line a baking sheet with parchment paper. In a bowl toss the potato halves with the olive oil to evenly coat them. Then lay them on the baking sheet. Sprinkle the seasoning salt onto the potatoes and bake in the oven for 40 minutes, or until the potatoes are crispy on the outside and still soft in the middle.
3While the potatoes are cooking, prepare the Holladaise sauce. Add the egg yolks, water and lemon juice into a glass bowl (I use a clear pyrex bowls) or a double boiler. Whisk together, then slowly pour the melted butter into the egg yolks while whisking. Add the cayenne pepper and the fresh chives. Fill a small pot that the glass bowl can fit on over top, without touching the water. Bring the water to a boil and place the glass bowl on top. Have the heat on a medium heat, and continue to whisk the sauce. Once the sauce turns a paler yellow and has thickened slightly, remove immediately. You do not want to over cook the sauce or it will split and curdle.
45 minutes before the potatoes are done poach your eggs. If you do not know how to poach an egg BBC explains how to do it beautifully. I like mine more of a middle cook, so I cook them for about 5 minutes.
5Cut the fresh mozzarella into very tiny pieces, about 1/8 of an inch thick. Once potatoes are cooked place four deep plates or bowls on the counter. Add equal portions of the potatoes to the bowls, place the mozzarella pieces all in the potatoes (I even like to place some underneath the hot potatoes to help melt the cheese). Place the bacon pieces on top, then gently place the poached eggs on the top. Pour the warm Hollandaise over the dish, sprinkle with the fresh chives.
6Serve right away.
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