Baked Potato Bennies

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.

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Pillowy Pretzels and Better than Pub Cheese


Sometimes you just need a cloud of a pretzel and a gooey cheese in your life. May this fill that need. I recommend starting the pretzels first, prepping the cheese ingredients while the dough proofs, then beginning to heat the cheese ingredients when the pretzels go into the oven. That should get your pretzels and cheese done at just about the same time.


Combine 1 1/2 cups room temperature water, 1 tablespoon sugar, 2 teaspoons kosher salt, and 2 1/4 teaspoons of active dry yeast (1 packet) in a large bowl. Let sit 10 minutes to give the yeast a chance to wake up. Add 4 1/2 cups flour, and 4 tablespoons of melted salted butter and mix until thoroughly combined. Remove to a lightly floured surface to knead by hand or by stand mixer, approximately 5 minutes. If the dough is too wet, dust a tablespoon of flour over it and knead in. You want the dough to pull away from the sides of a bowl or from your hands easily.

Place the dough into a lightly oiled bowl and cover. Let rise in a warm room or atop a heating pad set to warm for about an hour, or until dough has about doubled in size.

When dough has doubled, divide into about 12 even pieces and roll into a ball. Separately, beat one egg and a tablespoon of water together for an egg wash.

Bring 5 cups of water and 1/3 cup baking soda to a rolling boil in a pot. Boil each dough ball approximately 40 seconds in the mixture, then remove to a parchment or silicone covered sheet pan. Brush dough balls with egg wash. Top with large grain kosher salt or pretzel salt. Bake about 15 minutes at 450 degrees, or until pretzels are dark golden brown. Transfer to a cooling rack and let cool about five minutes.

Chipotle Cheese Sauce:

Start with a 2-cup bag of shredded cheddar cheese and add 1 tablespoon of cornstarch. Zip the bag shut and shake to coat the cheese with the cornstarch. Pour this into a non-stick frying pan along with one 12 ounce can of evaporated milk. It’s really important to get evaporated and not condensed milk. Begin to melt together over medium heat. Use a blender to blend three chipotle peppers and two tablespoons of liquid from a can of chipotle chiles in adobo sauce. Pour this into your cheese and evaporated milk mixture. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 1/2 teaspoon kosher salt. You can also use mild green chiles or diced jalapenos if you’re not a fan of chipotle. Continue mixing together over medium heat until the cheese has melted. Serve hot.

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