Boil potatoes until a fork can easily slide through (about 30 minutes) and set aside.
Cut onion and bell peppers lengthwise and caramelize in a pan with butter on medium heat add some garlic if you are feeling wild.
Dice potatoes and then deep fry (air fry) or pan fry the potatoes. We suggest the deep fry when possible.
Season to taste. Make sure to season when the potatoes are still hot, of course.
Set up a bain marie (a stainless steel bowl on top of a pot of simmering water)
Whisk four egg yolks with lemon juice, and a splash of water. Season with salt and pepper. Lift the bowl from the pot and, whisking intensely, add the melted butter one tablespoon at a time, whisk until all the butter is incorporated/emulsified. Keep warm.
Set up a pot of water to boil and make sure the water is at least 4 inches deep. Lower the heat so it is still boiling but not jumping out of the pot. Add at least two tablespoons of vinegar.
Crack your eggs on a flat surface and gently open them as close to the surface of the water as possible and drop them in one at a time.
Stir the water around being careful not to break an egg. The poach will take shape. Let them cook for up to 90 seconds (or longer for a hard poach). Gently remove with a slotted spoon. Set aside.
PRO TIP. You can prepare your poached in advance and drop them back in the boiling water to reheat before plating.
Potatoes first, then mix in the curd cheese, add onions and peppers, top with the poached egg and hollandaise. Add some finely topped chives or green onion. Make sure to take a photo and tag us on instagram! (@faberge514)
Watch Your MorningDaily at 6am ET on CTV and CTV News Channel