Local Style (add Hollandaise) Recipe

Prepare potatoes

Place diced potatoes in a medium pot, cover with cold water and 0.25 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.

Cook vegetables and sausage

Heat a large skillet over medium-high heat. Add neutral oil and butter until foam subsides. Add chopped onion and diced bell pepper and cook 4–5 minutes until softened and starting to brown.

Crisp the potatoes and combine

Add the par-cooked potatoes to the skillet in a single layer. Sprinkle with smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Let potatoes cook undisturbed 3–4 minutes to form a crust, then toss and press again 2–3 minutes until golden and crispy. Stir in the cooked sausage, adjust seasoning to taste, and keep warm on lowest heat while you prepare eggs and hollandaise.

Bring poaching water to temperature

In a wide shallow saucepan, bring 6 cups water to a gentle simmer (small bubbles) and add 1 tbsp white vinegar and 1/4 tsp salt. Keep it at a low simmer—do not boil vigorously.

Poach eggs

Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach 3 minutes for a runny yolk, 3.5–4 minutes for medium. Remove with a slotted spoon, briefly drain on paper towel. Repeat with remaining eggs (work in batches if needed). If poaching multiple eggs, keep finished eggs in warm water (off heat) for up to 5 minutes before serving.

Set up a double boiler

Bring an inch of water to a simmer in a saucepan and place a heatproof bowl over it (bottom of bowl should not touch water). Maintain gentle heat — steam should be warm but not boiling.

Whisk yolks

Place 3 egg yolks, 1 tbsp lemon juice, and 1/2 tsp Dijon mustard (if using) in the heatproof bowl. Whisk continuously until the mixture becomes slightly thicker and ribbons form when lifted (about 1–2 minutes).

Emulsify with butter

Slowly drizzle the warm clarified butter into the yolk mixture while whisking vigorously. Add the butter in a thin stream at first to create a stable emulsion, then more quickly as it thickens. Continue until all butter is incorporated and the sauce is glossy and thick.

Finish and season

If the hollandaise is too thick, whisk in 1 tsp warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and add a bit more lemon if desired. Keep the hollandaise warm over the warm (off-heat) double boiler or transfer to a thermos — do not reheat aggressively or it will split.

Divide the hot local-style base (potatoes, vegetables, sausage) among four plates or two generous plates (depending on serving). Place one poached egg on top of each portion.

Ladle 2–3 tablespoons warm hollandaise over each egg (or more to taste). Sprinkle chopped chives or parsley over the top and serve with lemon wedges on the side for additional brightness.

Serve immediately so eggs remain runny and hollandaise is warm. Provide extra salt and pepper at the table.