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Applewood Inn & Restaurant

Guerneville, California

Specialty Recipe

Poached Eggs and Tomato on Bacon and Potato Pancakes with Basil Hollandaise

1/2 cup chopped onion
1-1/2 cups coarsely grated, peeled russet (baking) potatoes (about 1-1/2 large potatoes)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices of lean bacon, chopped
4 large eggs, poached
Four 1/4-inch thick slices of vine-ripened tomatoes
1 cup basil hollandaise (recipe follows)
4 basil sprigs as garnish
Basil Hollandaise:
1 cup packed basil leaves
1 stick (1/2 cup) unsalted butter
2 large egg yolks
4 teaspoons fresh lemon juice
2 teaspoons Dijon-style mustard
salt and freshly ground pepper to taste

Basil Hollandaise: Melt the butter over moderate heat and keep it warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running add the melted butter in a stream and season with salt and pepper. Makes about 1 cup.

In a bowl, combine the onion, potatoes, salt, pepper, and bacon. For each pancake, spread 1/2 cup of mixture on an oiled grill or skillet, keeping pancakes two inches apart. Cook over moderately low heat, undisturbed, for 20 minutes. Increase heat to moderate and cook the pancakes for 5 to 10 minutes more or until the undersides are browned. Turn the pancakes and cook them for 10 minutes more. The pancakes may be kept warm in a preheated 250-degree oven for up to 30 minutes while you poach the eggs.

Arrange the pancakes on heated breakfast plates, top each one with a tomato slice and then top each tomato with a hot poached egg. Spoon some of the hollandaise over the eggs. Garnish with the basil sprigs and serve.

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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