Recipe inspiration from Little Prince restaurant. Santa Monica, CA
INGREDIENTS:
For 1 serving
6 thin slices of herbed lox
1 large yellow potato
1 tbsp olive oil
1/4 salt
pinch of pepper
2 tbsp butter
1 egg yoke
1 tbsp lemon juice
1/2 tsp whole grain mustard
pinch of cayenne pepper
pinch of salt
2 eggs
2 tbsp rice vinegar
5 c water
1/2 tbsp fresh dill
1 tsp capers
Preheat oven to 425 degrees F.
Wash and slice the potato into large fry-shape lengths. Drizzle with olive oil, salt and pepper. Mix together and place in oven. Cook for about 15 minutes until tender and crispy on the outside.
Meanwhile, heat sauce pan to medium heat. Melt butter and take off heat.
Crack 1 egg and place only the yoke into a small bowl. Add fresh lemon juice, whole grain mustard, cayenne pepper and salt. Stir together with a fork until well combined; set aside.
Pour water into sauce pan and bring to a boil. Pour in rice vinegar.
Crack one egg into a small cup. Once water is boiling again, begin to stir in circular motion. Slowly drop egg into boiling water. Allow to cook for 3-1/2 mins. Take out of water with slotted spoon and set on a paper towel to absorb excess water.
Repeat for second egg, but this time cook egg for 4 mins. While second egg cooks, begin to assemble plate.
Plate crispy potatoes and lox so they alternate and are spread evenly.
Vigorously mix together the melted butter and egg yoke mixture to create hollandaise sauce.
Plate the two poached eggs, drizzle hollandaise sauce over the top of potatoes, lox and eggs.
Garnish with fresh dill, capers, salt and pepper.
Enjoy immediately.