Well, the creativity bug bit me this morning. I had bagels, eggs, Yukon gold potatoes, bacon, sausage and cheese. I decided to toast the bagels and build from there. I hope you enjoy this mixed up version of Eggs Benedict!
This will make two (large) servings.
1 bagel, split and toasted
2 small Yukon Gold potatoes, peeled and cut into 1/2 inch dice
3 T. oil
4 slices bacon, cooked and crumbled
2 sausage patties, cooked and chopped
1 T. butter
4 eggs, lightly beaten (add a little salt and pepper and 1/2 t. water)
2 slices American cheese
Hollandaise Sauce Ingredients:
1 egg yolk
1/4 t. cayenne pepper
1 1/2 t. lemon juice
1/8 t. salt
1/2 stick butter, melted
In a large skillet, heat oil over high heat. Add potatoes and fry until well browned and crunchy. Drain on a paper towel lined plate. Lightly salt.
Drain oil from skillet and add butter. Lower heat to low. Add eggs and gently stir until soft curds form. Add bacon, sausage and cheese. Continue to gently stir until eggs are cooked and cheese has melted. Remove from heat.
In a blender, add the egg yolk, cayenne pepper and lemon juice. Pulse a few times until egg yolk is frothy. Add salt and with blender running on low slowly add melted butter. Sauce with thicken as the butter is added.
On each plate, place one half of the toasted bagel. Top with a portion of the scrambled egg goodness, then some of home fries and then drizzle sauce over the top. Add a little freshly ground black pepper and serve immediately.