BAKED POTATOES WITH HOLLANDAISE SAUCE WITH POACHED EGGS

Preparation Method :

• Scrub potatoes well.
• Pierce skin in several places with fork or skewer.
  Place potatoes onto oven shelves.
• Bake in moderately hot oven about 1 hour or until tender.
• Serve with topping of your choice.

Hollandaise Sauce with Poached Eggs

• Heat the pan and Combine vinegar, peppercorns and bay leaf in pan, simmer, uncovered, until liquid is reduced by half, strain; reserve liquid.

• Beat butter in small bowl of electric mixer until creamy.
• Whisk egg yolks with a little of the butter in heatproof bowl over pan of simmering water; stir in reserved liquid. Stir until mixture just begins to thicken.
• Whisk in remaining butter in teaspoonfuls, whisking constantly until all the butter has been added; whisk in lemon juice, capers and mustard.
• Place an egg on each potato; top with hollandaise sauce.