Entrées

Bird on a Nest

What’s for breakfast…..

 

Bird on a nest, herbed butter, Hollandaise and Mimosa

 

 

Building a nest…..

 

 

One step….

 

 

at a time….

 

 

Sunny side up eggs, potatoes two ways, heirloom tomato, fresh avocado and herbed butter

 

 

Enter the hollandaise

 

This breakfast…..

 

Hashbrown, leftover fried potato, bacon, heirloom tomato, sunny side up egg, Hollandaise, chive, thyme and parsley herbed butter and a lot of inspiration.

 

A nod to the genius of Francis Mallman and his love and respect of the potato.  Treat her nicely with butter and herbs.

 

Thanks to the lovely etuHOME for staging pieces including the wooden spoon and scoop.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bird on a Nest


  • Author: Lilleth

Ingredients

Units Scale

1 potato, shredded

3 pieces thick cut bacon, fried

1 Egg

Butter

1 Heirloom Tomato

Chives

Parsley

Thyme

Sea Salt flakes

Freshly ground black pepper

For the Hollandaise:

1/2 cup heavy cream

4 eggs yolks

1 1/2 Tbsp lemon juice

1/2 cup unsalted butter, melted


Instructions

In an iron skillet cook the bacon and reserve the fat

Add shredded potatoes and cook until brown and crispy before flipping and cook until brown and crispy on the other side

Remove hash browns and season while warm with Sea Salt

Add butter and fry egg sunny side up

Build your layered breakfast starting with hash browns, bacon, sliced tomato and egg on top

Drizzle Hollandaise

Sprinkle with chive, salt and pepper

For the Hollandaise:

Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
Add cream, egg yolks, lemon juice to a bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees.

Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly.

Remove from heat, season with salt and pepper to taste. Transfer to dish, cover to keep warm.

For the herbed butter:

1 stick butter room temp

Wash parsley, thyme and chive and allow to completely dry then chop finely

Mix thoroughly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating