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Ingredients
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Potatoes
Eggs
Hollandaise Sauce
Method
Potatoes
- 1
Prepare the Potatoes
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes.
- 2
Season the Potatoes
In a large mixing bowl, combine the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
- 3
Bake the Potatoes
Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer. Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.
- 4
Eggs
- 5
Poach the Eggs
In a medium saucepan, fill with water and bring to a gentle simmer. Add white vinegar and salt to the water.
- 6
Crack the Eggs
Carefully crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the eggs in one at a time.
- 7
Cook the Eggs
Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 8
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
- 9
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until combined.
- 10
Combine for Hollandaise
Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens and becomes creamy. Adjust seasoning to taste.