Potatoes Smothered with Egg Sauce

Ingredients

• •4 russet potatoes
• •1 scallion
• •1 tablespoon butter
• •1 teaspoon achiote seeds
• •1 cup scallions
• •1 tablespoon all-purpose flour
• •¼ cup cilantro
• •salt and pepper
• •1 cup milk
• •½ cup heavy cream
• •4 eggs
• •1 jalapeno
• •2 strips bacon

Method

Adapted from foodista.com

1. 1Start off by cooking the potatoes with the skin on, 1 Tbsp of salt, and the 1 scallion that was chopped. Cook potatoes until tender.
2. 2Turn heat off to keep it warm. While cooking potatoes you can start working on the sauce.
3. 3Place the 4 eggs in a saucepan and cover them with cold water by 1 inch.
4. 4Bring the water with the eggs to a full boil over high heat.
5. 5Boil the eggs for 10 minutes.
6. 6Cool the boiled eggs under cold running water until they are cool enough to handle.
7. 7Peel the cooled eggs and chop them.
8. 8Melt the butter in a pan/sauce pot with the achiote to extract the color.
9. 9Once the butter is yellowish/orange remove the achiote seeds with a spoon.
10. 10Saute the scallions for 2-3 minutes.
11. 11Add in the flour and cilantro.
12. 12Saute for 1 minute.
13. 13Add in the milk.
14. 14Season with salt and pepper, cook for 1 minute.
15. 15Add in the heavy cream.
16. 16Cook until the sauce thickens.
17. 17Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.
18. 18Cook the 2 strips of bacon in a skillet over medium heat until browned and crisp on both sides, about 10 minutes, then drain and chop them.
19. 19Once ready to start plating, using a glove, peel the skin off the cooked potatoes and add them onto your serving platter.
20. 20Smother on the egg sauce and garnish with the cooked bacon.