This recipe was borne of the idea that baked potatoes should somehow be breakfast foods. After all, they’re already in breakfasts everywhere as hash browns and country potatoes.
Scrub one medium sized russet potato. Bring 6 cups of heavily salted water to a boil. Slice the potato into 1/4″ rounds. Drop these rounds into the salted water and boil approximately 15 minutes. Remove from the water and place into a lightly oiled cast iron pan. Spray a bit more olive oil over the potatoes and get it into a 425 degree oven. Cook 30-45 minutes. If this sounds familiar, it’s similar to the Crispy Rosemary Potatoes.
When about 10 minutes remain on your potatoes, poach as many eggs as you have potato rounds/as many bennies as you’d like. With about 3 minutes to go, melt 1/2 cup butter in a sauce pan over medium-low heat. In a small bowl, whisk two egg yolks and a tablespoon of lemon juice. When the butter has melted, take two small spoons full and add to the yolks. This is to temper it so you don’t scramble the yolks. Then, whisk the yolk and lemon juice mixture back into the butter. Continue to whisk over low heat until it begins to thicken. Turn off your burner and whisk in 1/4 cup shredded sharp cheddar cheese. Yeah, cheddar hollandaise. We’re doing it. Remove from the burner completely so it doesn’t get too hot and separate.
Plate your potato slices, add eggs, top with hollandaise. Garnish with crumbles of bacon and chives if you want to get to full baked potato status.
Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!