Morning Mexican Hat

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

The flavor in this dish is where the soft poached yolk is sitting on, the crispy baked bacon bits and the hollandaise sauce. A delicate assembly with a mouth full of flavor.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 1

Prep Time: 8 min

Cook Time: 20 min

Ingredients:

2 egg yolks

2 tbsp. white vinegar

2 slice of your favorite sliced bread

Hollandaise Sauce

2 tbsp. butter

2 egg yolks

1 tbsp. heavy whipping cream

1 tsp lemon juice

Salt and Pepper to taste

Herbed Filling

(See recipe for Stuffed Mushrooms in Appetizer Section)

Cooking Steps

Hollandaise sauce:

1. In a small saucepan, melt the butter. In a small bowl, drop in and beat the egg yolks. Add the lemon juice, whipping cream, salt and pepper and mix until fully incorporated.

2. Start to add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process of adding a spoonful of hot butter, a little bit at a time, to the egg mixture. (doing this will temper the eggs and ensure they don't curdle or you end up with scrambled eggs).

3. Once all the butter has been incorporated, pour the mixture back into the same saucepan. Cook on low heat, stirring constantly, for just 30 seconds. Remove from heat and set aside. As it cools, the sauce will start to thicken. (Hint: When the sauce starts to coat evenly the back of a spoon, you will know it is ready.)

To poach the yolk:

1. Fill a small size pot with about 3/4 of the way with water. Bring the water to a boil and then reduce heat until it reaches a simmer. (Hint: look for the bubbles coming to the surface not to be rolling.)

2. While water reaches temperature, using a round cookie cutter, place both sliced bread evenly on top of each other and press the cookie cuter to make to evenly round cut halves. using a spoon, press down in the middle to create a small receiving valley. add the Herbed Filling. Brush some butter, sprinkle with dry parsley and put to toast.

3. Place bacon to bake or as you normally make it.

4. After water is at simmering temp, add vinegar to the water.

5. Crack two eggs and separate the yolks into a small cup , slowly lower each yolk in, allowing it to slide gently out the cup into the pot.

6. Cook the yolk in simmering water for 2 minutes for a runny center consistency. Scoop the poached yok out gently with a slotted spoon.

7. To plate, place your toasted bread on a serving plate, carefully add the poached yolk in the middle where the herbed and cheese mix is at. Spoon hollandaise sauce at top and around the yolk.

8. Place bacon, crumble some bacon the toast. Garnish with some chopped parsley.

9. Serve and enjoy.