Sunday, 4 October 2009

Breakfast Stack

A few weeks ago hubby and I delivered a wedding cake in the morning to a venue near the city. Afterward we went to the Veggie Bar for brunch. One of the things Boone had was a breakfast stack. It looked simple enough, so I decided to try it out. So here it is. It was delicious. The hash browns I made were a little thick according to hubby, the ones at Veggie Bar were the type they use at McDonald's, and mine were homemade. I think if they were thinner they'd be crunchier, but I liked them like this.

Breakfast Stack (Serves 3)
Hash Browns (recipe below)
Mock Hollandaise (recipe below)
3 free range eggs (poached)
1 large tomato (cut into thick slices)
3 large flat mushrooms (stalk removed)
120gms Baby Spinach Leaves
Vegetable oil to cook
  1. Make hash browns and hollandaise as per recipe below and set aside.
  2. Cook mushrooms on a little bit of vegetable oil, these take a while to cook so I'd suggest cooking them first and setting them aside while you prepare the other ingredients (keep warm)
  3. Poach your eggs.
  4. Cook tomato on a non stick pan and a little vegetable oil
  5. Sautee spinach leaves
  6. Assemble by putting the hash brown on the bottom, follow with the tomato, then the mushroom, spinach and then the egg. Pour some of the sauce over the top. Serve warm

Hash Brown
420gms (15oz) Potato (cut into small squares)
40gms (1oz) Potato Flour
Salt & Pepper to taste
Vegetable/Olive oil for frying
  1. Cook the chopped potatoes and set aside to cool. I put mine in the microwave for 10 minutes and they were done. I left the skins on because they were very clean and the extra nutrition never goes astray ;)
  2. Add the potato flour and mix it through thoroughly through the potatoes. Press the mix into an egg mold on a chopping board. Move the mold to ensure it is not stuck on the bottom and unmold. The hash brown should come out intact. I used larger molds, used for crumpets. This mix made 3 hash browns in the larger mold.
  3. Cook on a non stick pan with a little vegetable or olive oil until they are nicely colored and crunchy.
Mock Hollandaise
10gms Arrowroot
15gms Potato Flour
1 egg yolk (optional)
2tsp lemon juice
3/4 cup rice milk (soy or dairy is ok too)
1/4 tsp tumeric
Salt & Pepper to taste
  1. Mix all ingredients in a saucepan until thoroughly mix.
  2. Cook on a low heat until sauce thickens. Add water if the sauce is too thick.
  3. Season with salt and pepper.
  4. Pour over stack.

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