Eggs in a Basket

Chef Jorge's Brunch



  • 4 eggs
  • 8oz harsh browns
  • 4 pieces bacon (for a healthier version you can use turkey bacon)
  • 2 tsp olive oil


Put In 4 cups in a muffin tin ½ tsp olive oil in each muffin cup. Then place ¼ cup of hash browns in each cup. Add 1 piece of bacon around the inside of each of your muffin cups. Add 1 egg to each cup. Bake in 350 oven for 6 minutes.

Hollandaise Sauce Ingredients:

  • 4 egg yolks
  • 1 stick butter for ½ Cup  Clarified butter
  • Pinch Salt and Pepper
  • Dash of Tobasco sauce
  • 1 tsp lemon juice
  • Pinch Tarragon
  • ¼ white wine Chardonnay

Clarified Butter Procedure:

Make clarified butter first- put butter in 1.5 quart sauce pan on medium heat. Butter will melt and continue melting. Do this for about 5 minutes until you see butter begin to separate. Remove the protein that rises to the top so you are left with a clear butter.

Hollandaise Sauce Procedure:

In a mixing bowl add egg yolks, Salt and pepper, Tabasco, lemon juice and White wine. Place mixing bowl on top of a 2 quart sauce pan filled half full with water to create a double broiler. Turn on medium heat. Stirring constantly. Add clarified butter very slowly. This is very important to achieve a smooth consistency. Stir for an additional 2 minutes until it thickens. Remove from heat and let sit until your eggs in a basket are ready.

Note: If you pour the butter into the mixture to quickly your sauce will separate.  You don’t want your water to boil it will cause your eggs to cook to quickly and become lumpy instead of smooth and creamy.