The Talcott* Recipe

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add diced onion and red pepper; cook 2–3 minutes until softened.

Add the par-cooked potatoes to the skillet in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir and continue to cook another 4–6 minutes until golden and crisp in spots.

Add minced garlic, smoked paprika, thyme, remaining 1/4 tsp salt and 1/2 tsp black pepper; toss and cook 30–60 seconds until fragrant. Taste and adjust seasoning. Keep warm on very low heat while finishing other components.

Clarify/heat butter

Melt the 6 tbsp butter in a small saucepan over low heat until fully melted and the foam subsides; keep warm but not boiling. Optionally skim foam and set aside.

Create a gentle double boiler

Place a medium heatproof bowl over a saucepan with simmering water (bowl rim should not touch water). Ensure water is at a low simmer to avoid overheating the eggs.

In the bowl, whisk together the 3 egg yolks, 1 tbsp lemon juice and 1 tsp hot water until slightly thickened and lighter in color (about 1–2 minutes).

Continuously whisk the yolk mixture over the gentle heat while very slowly drizzling in 6 tbsp warm melted butter — start drop by drop until it begins to thicken, then in a thin steady stream. Keep whisking until sauce is smooth and emulsified. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Remove from heat.

Season hollandaise with 1/4 tsp salt and 1/8 tsp cayenne (or a dash of hot sauce). Keep warm (place bowl in warm water) until ready to serve. Taste and adjust lemon, salt or cayenne.

Cook bacon: In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and keep warm.

Toast muffins or bread: Spread 1/2 tbsp butter on each muffin half or bread slices and toast in a skillet or toaster until golden. Keep warm.

Poach the eggs

Fill a wide shallow saucepan with 3–4 inches of water, add 1 tsp vinegar (optional for better whites), and bring to a gentle simmer (not a rolling boil). Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slide one egg at a time into the water. Poach for 3–3.5 minutes for runny yolks or 4–4.5 minutes for medium. Use a slotted spoon to lift eggs and briefly blot on paper towel.

Assemble each plate: Place toasted muffin half or slice on plate, top with 3 slices bacon, then a poached egg (two eggs per plate). Spoon 3 tbsp warm hollandaise over the eggs.

Arrange house potatoes on the side. Season eggs/hollandaise lightly with remaining black pepper and a pinch of flaky salt if desired. Garnish with sliced chives.