Breakfast: September 2010 Archives

Complete breakfast includes:

• Lemon Leek Cream
• 4 Poached eggs
• 4 Slices Country Ham
• Hash Browns
  

Lemon Creek Cream (Ingredients)

• 4 TBL Butter
• 2 Bunches Scallions
• 1 large Leek
• 2 lemons, zested and juiced
• 1 tsp Coriander Seed
• 1 Cup Flat Leaf Parsley Leaves
• 2 Cups Heavy Cream
• Kosher salt to Taste

Sweat scallions, coriander and leeks in butter until soft (no color).  Add lemon zest and juice and reduce by half. Add cream and slowly simmer for about 45 minutes ( do not let cream boil, it must only simmer slowly) Add parsley leaves and cook for 2 more minutes.  Puree all until very smooth. Season to taste with kosher salt.

Hash Browns (Ingredients)

• 6 Russet Potatoes
• Olive Oil
• Kosher Salt and freshly Ground Black Pepper

Toss potatoes with oil, salt and pepper. Place on a tray and roast for 25 minutes. Remove from oven and let cool.  When cool, peel potatoes and shred to be used for hash browns.

To plate:
Place Hash Brown Potatoes on bottom of plate, then add two poached eggs.  Carefully place fried ham sliced on top of eggs and ladle leek cream around.
Serves 2