Saturday, May 10, 2014

Breakfast At The Hawthornes.

On the weekends,
I like to take my time with breakfast
and make something a bit more creative
than bacon, eggs, and toast.
Hopefully, you can enjoy the morning with a cup of coffee
while you make these.

 This morning for breakfast,
I'm making potato hash brown cups
with a poached egg and Hollandaise Sauce.

 I nuked two medium sized potatoes until tender - about 6 minutes.
Grate the potatoes (about 2 cups worth).
Grate some Parmesan cheese - about 1/3 cup.
Chop some scallions - about 2 TB.
Mix all together.

  Press into sprayed or greased muffin tins.
Bake in 400° oven for about 20-25 minutes.

 You want your potato cups nicely browned.

 Next, I poached my egg - 2 minutes 15 seconds -
(in vinegared simmering water)
and heated up my Hollandaise
 which I had leftover from Sunday brunch.
For my Hollandaise recipe,
check out our Sunday brunch.
To heat up the Hollandaise,
I just placed the container of Hollandaise in a pot of water
and heated up the water, whisking the sauce.
If your Hollandaise starts to break up or curdle,
simply drop in an ice cube and continue whisking.
When the sauce becomes smooth again,
remove the cube.

 Sprinkle some cayenne and sliced scallions over top.

 Oh yeah.

Hopefully, you'll take the time to make this for yourself.
You'll be glad you did.

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