the best Breakfast of Champions

Peel the potatoes and cut them up into big chunks. Toss the potatoes into a blender and blend until smooth. Quickly stir in flour, cheese, herb seasoning, salt and pepper before the potato mixture turns brown. Lightly coat a frying pan with olive oil and let it heat up over a medium flame. Scoop the potato mixture into the pan and make nice and round pancakes. Let each side cook for a few minutes until golden brown and crispy.

Making poached eggs takes some practice. I myself made poached eggs for two weeks straight, every morning because I truly wanted to perfect the art of poaching eggs (true story). Throughout the process, I’ve discovered one trick that makes a nearly perfect poached egg almost every time. In a deep pot, boil about 3 cups of water. While it is boiling, crack each egg into separate little bowls without breaking the yolk. Once the water has boiled, quickly turn off the flame, and stir the water in a clockwise motion until a little vortex starts to form in the middle. Immediately, pour in one egg into the center of the vortex and cover the pot with a lid. The spinning water should make the egg form into a single mass. After about 6-8 minutes, the whites should be cooked thoroughly and the yolk should be still runny. Scoop out the egg with a slotted spoon and shake off any excess water. Boil the water again and repeat the same process with the second egg.

Finally, cook your bacon on a hot skillet or frying pan any way you want it. Extra crispy or extra soggy, your choice! Plate the potato pancakes, poached egg and bacon on a big plate and have yourself a nice homemade brunch. If it’s all too heavy, enjoy it with a nice and cold side salad :)