Hunter’s Breakfast

Ingredients:

1/2

Cup

Chopped Onion

1-1/2

Cup

Russet Potatoes, Peeled, Coarsely Grated (2 Large)

½

Tsp

Salt

¼

Tsp

Pepper

4

Slices

Bacon, Cooked and Crumbled

4

Slices

Tomatoes (1/4” Thick)

4

 

Poached Eggs

 

 

 

Basil Hollandaise:

½

Cup

Butter

2

 

Large Eggs

4

Tsp

Lemon Juice

2

Tsp

Dijon Mustard

1

Cup

Packed Basil Leaves

 

 

Salt And Pepper

Directions:

In a medium bowl combine the onion, potatoes, salt, pepper, and bacon. For each pancake, spread ½ cup of mixture on an oiled grill or in a large skillet (4 total), keeping the pancakes 2” apart. Cook over medium-low heat, undisturbed for 15 minutes. Increase the heat to medium and cook the pancake for 5-8 minutes more or until undersides are browned. Turn the pancakes and cook for 10 minutes more.

Poach the 4 eggs.

Arrange the pancakes on plates, top each with a tomato slice and then with a poached egg. Spoon the Basil Hollandaise over the eggs.

Basil Hollandaise: In a saucepan melt the butter over moderate heat and keep 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 slow stream, process until smooth. Pour the mixture into the top of a double boiler and cook over simmering water, stirring constantly until the sauce is thick. Season with salt and pepper to taste.

 

Yields

4 servings

 

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