The weekend is almost here…. ( waits for applause to settle ) So let’s talk sleep ins and brunch! I know, know I already posted a poached eggs recipe but this one includes hollandaise so hear me out if you will.
If you want to get down to the goods, just scroll down a couple of paragraphs for the recipe
We have a good friend who lives just at the edge of the city and it’s a bit of a drive so when we pay him a visit it usually means we stay the night because… wine. Just to give you an idea of this suburban paradise: We have had many parties in this backyard which Steve has been kind enough to open his doors to including a dirty 30th birthday party, a 40th birthday party which included Tragically Hip’s last concert on an outdoor big screen, a lamb roast, a pig roast and a beautifully orchestrated and amazingly fun 100 plus person wedding just to name a few.
We have spent many a night there which has, on more than one occasion, resulted in an entire weekend. Oops! His place has since been dubbed “the vortex” which is a fitting name because like the Bermuda triangle, you venture in at your own peril and few often re-emerge. But we’re troopers. We often cook up a storm and have a late dinner which has to involve the grill in some way. After all, good wine in these quantities requires good food! Everyone’s eyes tend to be bigger than their stomachs so we usually have leftovers in spades. The next morning always starts in the afternoon and with a baileys and coffee (a must!) That’s just how we roll…
Shake the cob webs off because we need to eat and I’m going to feed us even if it kills me! Just kidding, I’ll be fine. Promise.
So is there anything better than a late night on a backyard patio spent enjoying wine by a fire table catching up with good pals? Not too many things come to mind but I will try to come close with this next meal.
Brunch to blow your mind and fuel you up!
Lets get started
Poached Eggs and Hollandaise on Potato Corn Hash with Bacon Bay Shrimp Stuffed Grilled Avo
Prep time: 45 minutes
Cook time: 30 minutes
Special gear required: A grill, a Pyrex style bowl (something that can sit on a pot)
- 12 Free range eggs (2 eggs/person, 4 eggs for hollandaise)
- 2 Ripe avocados
- 1 Ear of corn
- 2 Russet potatoes
- 1 Bunch of chives
- 1 Large shallot
- 1/2 Lb thick slice bacon
- 1/2 Lb bay shrimp
- 2 Tbsp of creme fraiche, mayo or plain Greek yogurt (I prefer the creme)
- 1 Tbsp salted butter
- 2 Lemons
- 1 Pinch of salt
- 1 Pinch of cracked black pepper
- 1 Tsp paprika
- 1 Tsp Cajun Spice or 1 Tsp Sriracha
- 1 Tsp extra virgin olive oil
- 1 Tbsp white vinegar
This is all about timing here so what I usually do is a quick dry run in my noggin of how the whole process is going to go down and then I jump right into the…
Fire up your grill and let’s get that sucker nice and hot. Fry up the bacon strips and make sure to save some of the drippings.* Put a large pot of water on the stove and bring to a simmer with a Pyrex bowl over top because we’ll need this ready to make the hollandaise soon. While the bacon is sizzling away, dice up your potatoes. I usually leave the skin on because crispy is king! Just make sure you give them a good scrub and it will save you the hassle of peeling. Mince the shallot, chop the chives (set aside) and place your corn on the grill. You have now taken the first steps to putting some serious smiles on faces.
*We’re going to use some of the bacon drippings to fry the hash! Oh yeah we are!
Take your diced potatoes and start to pan fry in the bacon drippings on medium heat. You want to cook and soften them before you crisp things up a bit.
Avo stuffing time. Roughly chop the bacon after patting the excess drippings on a paper towel because I don’t want us to go up a pants size. Put into a mixing bowl and add the shrimp, squeeze of lemon juice, creme fraiche, sriracha or Cajun spice, and a pinch of chopped chives.* Stir and plastic wrap that little treasure up and put in the fridge to chill.
*Save chives for garnish on the poached eggs in the final step.
Turn your corn over on the grill, take some sun for a few seconds cause that always feels good and now back to the kitchen.
Give your potatoes a toss in the pan and make sure they are cooking evenly and not charring. Adjust heat if needed. Put another pot of water on and bring to a slow rolling boil. This pot is for the egg poaching business.
Home stretch here and trust me, you got this!
Melt the butter in the Pyrex bowl over the simmering pot. Whisk in 4 golden egg yolks and this is crucial, do not stop whisking or over heat this mixture because you will end up with scrambled eggs which is a far cry from hollandaise. Squeeze the juice of 1 lemon as you whisk when you notice that your mixture is taking on a creamy texture. Follow this by adding the paprika. Within a couple of minutes you will reach a consistency slightly thicker than heavy cream. Your hollandaise is now cooked and you can take the bowl off the heat. Cover with a tea towel and keep warm near your stove. Add the shallots to the potatoes and season with a little salt and pepper and toss in the pan.
Cut the avos in half and remove from rind after taking the pit out. Brush with olive oil and season with salt and pepper. Head to the grill and swap the corn for the avos. The avocados will only need about 2-3 minutes on the grill. Just enough time to add a smoky flavor and leave sexy grill marks:)
Peel your grilled corn, slice the nibs off and add to the hash and turn the heat up to med-high for a couple of minutes. Crisp, not burn is the key here so toss, toss, toss. You can now remove the avos from the grill. Add the vinegar to your rolling boil pot. Poach the eggs 2-3 minutes to keep the yolks nice and soft. Remove from the pot and set aside for plating.
Plating time is here so bring those steady hands and the “A” game. Bacon shrimp stuffing goes in the avocado. I usually slice a sliver off the bottoms which will help them lay flat on the plate. Place a large spoonful of hash next to the stuffed avos and top with two poached eggs. Place a delicious dollop of hollandaise ( may need to be quickly whisked again) on the eggs and sprinkle with a little paprika and the rest of your chives. Boom! You just plated your masterpiece for the day and it’s not even noon yet!
This pairs very well with grapefruit Mimosas but coffee or tea also does the trick.
Share if you like and I always like to hear how you enjoyed the meal so let me know what you think:)
Petey Pabs out….