Moustache Skillet Recipe
Two eggs on top of a skillet of breakfast sausage, bacon, onions, cheese, home fries and hollandaise
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Ingredients
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Skillet Base
Hollandaise Sauce
Eggs
Method
Skillet Base
- 1
Render bacon and brown sausage
Heat a 10-12 inch oven-safe skillet over medium heat. Add chopped bacon and cook until fat renders and pieces are crisping, about 6-8 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. Add ground breakfast sausage to the skillet and break into bite-sized pieces with a spatula. Cook until no longer pink and beginning to brown, about 6 minutes. Drain excess fat if there's more than 2 tablespoons, leaving browning fond on the pan.
- 2
Sauté onions and potatoes
Push the cooked meat to one side, add butter and vegetable oil to the skillet. Add diced onion and cook until translucent and beginning to brown, about 4 minutes. Add home fries to the pan (if frozen, add straight from frozen; if pre-cooked, add warmed), spreading into an even layer. Cook, stirring occasionally, until the potatoes develop golden crust and are heated through, about 8 minutes. Season the mixture with kosher salt and black pepper. Stir in most of the reserved crisp bacon pieces, reserving a few for garnish.
- 3
Add cheese and finish
Sprinkle shredded cheddar evenly over the skillet mixture, reduce heat to low, cover the pan with a lid for 1-2 minutes until cheese melts. Remove lid and keep the skillet on very low heat while you make hollandaise and cook eggs. If the skillet is oven-safe and you prefer, you can place it in a 300°F (150°C) oven for 3 minutes to melt cheese instead.
Hollandaise Sauce
- 4
Prepare a double-boiler
Set a heatproof bowl over (but not touching) a pot of barely simmering water. Reduce heat to maintain a gentle simmer — the water should not boil. Place the 3 egg yolks into the bowl and whisk briskly to loosen.
- 5
Emulsify butter into yolks
Whisk the egg yolks constantly while slowly drizzling in the hot melted butter in a very thin stream. Continue whisking until the sauce thickens and becomes glossy and has a ribbon-like consistency, about 3-5 minutes. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove bowl from heat.
- 6
Season hollandaise
Whisk in lemon juice, Dijon mustard, salt, and a pinch of cayenne until smooth. Taste and adjust seasoning with more lemon or salt as desired. Keep sauce warm by placing the bowl in a warm spot; do not reheat over direct heat or it may scramble.
Eggs
- 7
Fry eggs
In a small nonstick skillet, heat 1 teaspoon olive oil or butter over medium-low. Crack two eggs and fry to your preferred doneness: for sunny-side up, cook undisturbed about 2-3 minutes until whites are set but yolks remain runny. For over-easy, cook 2 minutes then gently flip and cook 20-30 seconds. Season eggs lightly with salt and pepper.
- 8
Assemble and serve
With the cheddar melted and skillet mixture hot, place the two fried eggs on top of the center of the skillet. Spoon warm hollandaise generously over the eggs and a little onto the potatoes and meats. Garnish with reserved crisp bacon pieces and minced chives. Serve immediately from the skillet family-style, 2 servings.