Eagle's Nest on Mountain Snow

A poached egg on a mountain of Yukon Gold potato and ham in a buttermilk battered leek nest with boursin buttermilk snow.  Boring?  No!  I guess that the name Eagle's Nest on Mountain Snow does sound exciting enough for a breakfast entree!

     This recipe is my own breakfast recipe creation and it turned out rather nice!  I always seem to try to prove that breakfast should be exciting meal that is looked forward to.  Many top chefs turn their noses up at creating fine breakfast entrees.  I try to put the same effort into making a breakfast creation, that I do for a fine star rated French dinner entree.
   
     Yukon Gold Home Fry Potatoes Recipe:
     Par boil about 2 to 3 medium Yukon Gold potatoes in a sauce pot over medium high heat.
     Cook the potatoes, so that they are still firm and not mushy.
     Cool the potatoes under cold running water.
     Peel the potatoes.
     Cut the potatoes into 1/4" thick slices.
     Heat a saute pan over medium/medium low heat.
     Add 3 to 4 pats of unsalted butter.
     Add the sliced blanched potatoes.
     Grill the potatoes, till they become golden colored.
     Season the potatoes with sea salt and black pepper.
     Set the grilled potatoes aside and keep them warm.
   
     Grilled Ham:
     Cut 2 small round ham slices that are 1/4" thick and so they are the same width as a poached egg.
     Heat a saute pan over medium/medium low heat.
     Add 2 pats of unsalted butter.
     Grill the ham slices, till they are very lightly caramelized.
     Set the ham slices aside and keep them warm.
   
     Buttermilk Boursin Cheese Sauce Recipe:
     Heat 3 ounces of buttermilk in a sauce pot over low heat.
     Add 1 1/2 ounces of soft boursin herb cheese, while stirring.
     Simmer the sauce gently for about 1 to 2 minutes, till it becomes a creamy consistency.
     Keep the sauce warm over very low heat.
   
     Crispy Buttermilk Battered Leeks Recipe:
     Cut a 5 inch long section of leek into long thin strips.
     Dredge the leek strips in lightly seasoned flour.
     Dredge the leeks in buttermilk.
     Dredge the leek strips in flour again.
     Heat 4" of vegetable frying oil in a tall pot to 360 degrees.
     Place a few the coated leek strips at a time in the hot oil.
     Pan fry the coated leek strips, till they become a golden color.
     Remove the fried leeks from the oil and set them on a dry towel to drain of any excess grease.
     Sprinkle the crispy leeks with sea salt.
     Keep the fried buttermilk battered leek strips warm on a stove top.
   
     Assembly:
     Poach 1 egg in gently boiling salted water over medium/medium high heat.
     Layer the grilled Yukon Gold potato slices and ham vertically on the center of a plate.
     Place the poached egg on top of the stack of grilled potatoes and ham.
     Spoon the buttermilk boursin cheese sauce over the egg, ham and potato and onto the plate.
     Arrange the crispy buttermilk leeks vertically, so they lean against the egg, ham and potato stack on the plate.  (The buttermilk boursin cheese sauce will help to hold the leeks in place.)
     Garnish the plate with orange wedges, a mint sprig and a portion of fried plantain.
   
     The vertical style of presenting this entree with crisp buttermilk battered leek strips has a nice eye appeal!  I never eat fast food or cereal for breakfast.  Life should be enjoyed with creativity, not boredom or worrying about the mystery of pre-packaged fast food.  This is a one of a kind breakfast recipe!  Pretty too!  ...  Shawna