Potato Pie with Poached Eggs and Hollandaise Sauce

Hello Hollandaise Sauce. Can you just go ahead and get on all of my food please? I have nothing else to say. Thank you.

Okay I lied. I have so much more to say. So much.

First, this is so good I did a little happy dance when I first tasted it.

Second, my son ate two, yes TWO, full size plates of this.

This recipe is basically all the deliciousness of breakfast all wrapped up in one.

First, I started with some sliced onion and sautéed it with some olive oil until it started to turn nicely browned and caramelized.

When that was nicely browned, I added about 6-7 slices of chopped bacon. How can you ever go wrong with bacon? You can’t!

Since this is going to finish in the oven, you’re really just looking to get some nice color and soften everything up.

When the bacon and onion mixture was softened, caramelized, and smelling divine, I removed them from the pan with a slotted spoon and let them rest on a paper towel to drain any excess bacon grease.

Then it was time to work on the potatoes. I just took regular russet potatoes and sliced them on my mandolin very thinly. This can be achieved with a knife as well, it just takes a bit more time and finesse. Just remember, you want them to be about the thickness of a potato chip so that they get crispy in the oven.

Next, I took my potato slices and lined a spring form pan that I sprayed with cooking spray. I started around the bottom and built up the edges. If there are any gaps, just fill them in. If you have any half potato slices or ones that didn’t turn out as pretty, those are great for filling gaps.

Now time for the layering. I took a spoon full of the onion and bacon mixture and spread it along the bottom, then a few very thin slices of tomato, and pinch of chopped parsley.

Remember, you’re building layers, so keep it thin. It’s easy to get carried away and start adding too many toppings, and these are supposed to last you through about 4-5 layers.

So continue to later until you reach the top of the slices of potato on the sides. I wanted everything to be pressed together, so I took a piece of plastic wrap and placed it on top of the potato pie and then pressed it down with an empty saucepan.

Then, I topped it with a couple pads of butter and baked it in the oven for about 30 minutes. Once it was nice and crispy and cooked throughout, I removed it from the spring form pan and flipped it onto a serving platter.

It’s important to let it cool for about 5 -10 minutes before you cut into it or else all the layers just fall apart.

Which gives you the perfect amount of time to poach an egg or two. If you don’t know how to poach an egg, I will be adding a tutorial soon, and I will put the link here.

As if this couldn’t already be delicious enough, I also topped it all off with a simple and basically fool proof Hollandaise sauce. I took 3 eggs – yolk only!- and a squeeze of lemon juice and lightly pulsed them in a blender, then slowly streamed in half a stick of melted butter and blended for about 1-2 minutes until it was well combined. It’s as simple as that. Hollandaise sauce should always be the last thing you make, because it really needs to be eaten immediately.

As if eating immediately is never an issue in my house! I hope you enjoy this wonderful breakfast creation!
Potato Pie with Poached Eggs and Hollandaise Sauce

Yield: 6 servings   Prep time: 25 minutes

Cook time: 30 minutes


Potato Pie: 

4-5 large russet potatoes (thinly sliced)

1 large yellow onion (sliced in rings)

6-7 pieces of bacon, chopped

2-3 large tomatoes (thinly sliced)

3 tbsps. chopped parsley

1 cup Hollandaise sauce

6 poached eggs

2 tbsps. chopped chives

Salt and pepper to taste

Hollandaise sauce: 

1/2 melted butter

3 egg yolks

2 tsps. lemon juice

Salt and pepper to taste


Hollandaise Sauce:

Melt 1/2 stick of butter in a sauce pan. Next, add egg yolks, lemon juice, and salt and pepper into a blender. Pulse until yolks have slightly whipped. Stream in melted butter and whip until creamy. Serve immediately.

Potato Pie:

First, preheat oven to 375F. Next, slice potatoes, onions, tomatoes, and chop bacon and parsley. Once everything is prepped, sauté the bacon and onions in a pan until the onions are soft and caramelized, and the bacon has begun to crisp. Next spray they bottom of a spring form pan with cooking spray and start building the layers. First, put down a thin layer of potatoes, making sure the slices overlap. Next, add a couple spoonfuls of bacon and onion, then a layer of thin sliced tomatoes, a pinch of parsley, and salt and pepper to taste. Keep Building layers until all the ingredients have been used. Bake for about 30 minutes, until the potatoes are cooked throughout, then set aside to cool. While the potato pie is cooling, poach eggs and whip together the Hollandaise sauce Serve pie sliced, topped with a poached egg, Hollandaise sauce and a garnish of salt, pepper, and chopped chives. Enjoy!

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