Ok, I have to agree, this looks like a heart attack on a plate but after an evening well celebrated, I woke up with this “Gueule de bois” that only a hearty breakfast would cure.

The Bf is known for his amazing breakfasts, if you haven’t tried it yet, then you need to find a way to get invited!

He made the potatoes by blanching them in salted water and then finishing them in the skillet for added crispiness.

While he was searing the ham and making his hollandaise sauce,  I was in charge of the toasting the muffins and poaching the eggs.

This is a team work as everything needs to be cooked at the same time, it’s nice to be able to have help.

The potatoes are easy and can be hold, same thing for the ham, sear it in a pan to give it a color.

For the poached eggs I used a big deep pan and filled it with about 3 inches of water, I bring it to a seamer but not to a boil as I notice when the water boils to violently it will break the white apart.

I break the eggs individually in a mug and slide them gently in the water. Then it’s about pulling them out when the white has set. Keep an eye on your eggs, their is to me not way to measure how long they take to cook, it depends on your water and eggs.

The hollandaise sauce is made by using 4 egg yolks that you vigorously whisk over a double-boiler, you don’t want to scramble the eggs but cook them slowly to an emulsion. Add a tablespoon of lemon juice (vinegar can be used). The mixture will thicken and add slowly the butter (1/4 lbs) a teaspoon at a time.

If your hollandaise breaks, as it can happen, just add a bit of water and that should do the trick.

Then just pill up the toasted muffin with the ham and the poached egg  and finish it with the Hollandaise sauce. A pinch of paprika for decoration.

You got it, a breakfast that will wake you up.

Bon Appétit!