I LOVE breakfast. In my life, it really is the most important meal of the day. Unfortunately, I also commute two hours each way to my job in Boston, which doesn’t exactly leave me much time to make delicious morning meals.
Typically, I make a frittata or a batch of egg muffins on Sunday, and eat that for breakfast throughout the week. Still, I miss cooking a big breakfast each morning, and so on weekends, the hubby and I take advantage of our extra morning time to make some pretty epic meals.
Last weekend was one of my favorite breakfasts we’ve made in awhile- a snazzed-up version of a go-to sweet potato hash we make whenever we have the time. I’m calling it, Pesto Sweet Potato Hash and Eggs.
Here’s how you can explore adventures in breakfasting, too. This looks like a long process, but I promise it’s actually really easy.
To make two servings you need:
- 1 sweet potato (the size depends only on how much potato you want to eat!)
- 4 strips bacon
- 4 oz pre-cooked sausage (we used turkey kielbasa because we had it in the house, but any kind of sausage will work), cut into small pieces
- 2 tsp seasoned salt
- 1 pinch red pepper flakes
- 5 eggs
- 3 tbsp butter, melted
- 1 tsp lemon juice
- 1.5 tbsp pesto sauce
- salt and pepper to taste
Peel and chop the sweet potato into small pieces (about 1/2 inch to 1 inch). Now, because I am lazy, I microwave these chopped up bits for about 3 minutes, so they don’t take so long to cook in the pan. I don’t like to wait that long to eat!
In a large sauté pan on medium-high heat, cook the bacon until it reaches your liking (for me, that’s crispy!) and then place on a paper towel-lined plate to cool and collect drippings. Put the chopped sweet potato into the bacon fat and stir to coat.
Cook the potatoes in the bacon fat until they are crispy and browned on all sides, about 5-7 minutes (I find the key to making them crispy is to only stir the potatoes about once or twice a minute. Stirring too frequently doesn’t give them enough time to get brown!). Toward the end of the cooking process (about 4-6 minutes in), add the seasoned salt, red pepper flakes and kielbasa to the pan, stirring to combine and brown the kielbasa.
Once the potatoes are cooked through and the kielbasa is browned, take the mixture out of the pan and place on a paper towel-lined plate to soak up any excess oil. Turn off the burner but leave any remaining bacon fat in the pan- we’re not done with it yet!
While the potatoes are cooking (or after, depending on your multitasking abilities), place a small pot of water onto the stove top and bring to a boil. Separate 3 eggs into yolks and egg whites, and place the egg yolks into a small heat-safe bowl (the whites can go in any other bowl for scrambling later).
Place the bowl of yolks over the boiling water on the stove (you don’t want the bowl to be touching the water) and whisk the yolks continuously, until they begin to thicken and stick to the whisk, about three minutes.
Take the cooked yolks off the heat (turn off the burner but leave the pan on the stove to keep the water warm) and slowly add 2 tsp of water, stirring continuously. Then slowly add in the melted butter, stirring continuously. Once the mixture is smooth, add in the lemon juice, salt and pepper and pesto, stirring to combine. Place the bowl of hollandaise back on the pan of hot water to stay warm, stirring occasionally to prevent lumps.
Next, add the two remaining eggs to the bowl of three egg whites and scramble, adding salt and pepper to taste. Pour the egg mixture into the pan used to cook the potato hash and scramble the eggs over low heat. This will only take 1-2 minutes, you don’t want over-cooked eggs!
Now that everything is ready it’s time to assemble!
Place half of the hash mixture on a plate, add half of the egg scramble on top, then pour on some pesto hollandaise. Be liberal with it! Don’t be afraid! I serve the bacon on the side, but you could also crumble it on top. This would also be great with some avocado (just in case you don’t have enough fat in there already!).
This breakfast was so good. The pesto hollandaise was really a dream come true- my two favorite sauces coming together at last! I always knew they were meant for each other.