There’s a cozy little restaurant “Hannah and Nates Market Cafe” that serves some of the best breakfast and lunch dishes in Corrales and Albuquerque. One of their signature dishes is the Heavenly Hash which is a mound of hash browns topped with cheese, bacon, sausage or ham, eggs cooked your way with red or green chile. They also make some of the best Eggs Benedicts in town. I always have a hard time deciding whether to order the Heavenly Hash or the Eggs Benedict, so today I’m combining the two with my own version of the perfect breakfast dish. It starts with hash browns that are cheesy and crisp on the outside topped with perfectly poached eggs with hollandaise sauce, crispy bacon bits and diced green chile. The combination is heavenly all right! Joe and I ate every bite, it was so good! But if you want a healthier version, ditch the hollandaise sauce as it is very rich in butter and egg yolks. I took several short cuts to make this timely dish easier with less mess. For instance using dehydrated potatoes cuts down the time it takes to make hash browns from scratch. Microwaving the bacon in less than 5 minutes while leaving no mess on top of the stove is a big plus! And I can’t say enough about using poaching bags; they are the way to go for perfectly poached eggs in only 4 – 5 minutes. It shouldn’t be hard to make breakfast this good!
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An Inspired Cook 