INGREDIENTS
For The Fries:
- 2 russet potatoes cut into 1″ wedges
- 1 gallon vegetable oil or enough to fill half a medium pot
- 1 tbsp paprika
The Hollandaise sauce:
- 4 egg yolks
- 1/4 cup salted butter
- 1 tbsp lemon juice
- 1 tsp smoked paprika
The Poached Eggs:
- 2 eggs
- 1/4 cup white vinegar
The Toppings:
- 1 tbsp paprika
- 2 slices thick cut ham
- 7 strips chopped bacon
- 2 tbsp chopped chives
INSTRUCTIONS
Start with the fries:
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Soak the wedged potatoes in cold water as the oil heats to 375º F. Dry off the potatoes fully. Fry the potatoes for about 6 minutes or until golden brown. Take them out and season with salt, pepper and the paprika. Place in a shallow bowl or plate.
Fry the bacon followed by the ham:
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Fry the bacon on high for about 5 minutes. Add 2 tablespoons of water to render the fat. Continue frying for an additional 3-4 minutes. Extract the grease and place the bacon in a bowl.
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Slice the ham into 1 inch cubes, Fry in some of the excess bacon fat until you see a light golden brown color. Add to the bowl of bacon and mix. Add the meat mixture on top of the fries.
For the Hollandaise sauce :
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Melt the butter in a small pot. On the side, whisk the egg yolks and the lemon juice until they combine and double in volume. After the eggs and lemon are combined, while whisking, slowly add a little bit of the melted butter at a time. Continue to whisk until the sauce has thickened and doubled in volume. Season with salt, and smoked paprika.
Poaching the eggs:
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Bring a medium pot of water to a boil. Crack the eggs into their own small bowl. Add the vinegar and stir vigorously in order to create a funnel. Carefully drop the eggs into the water. Boil for 3 minutes. Remove with a slotted spoon.
Assembly:
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After the eggs are out, place them on top of the bacon and ham fries. Spoon the hollandaise over the poached eggs. Garnish with chives.
