Breakfast Lasagna with a Hollandaise DISASTER!

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week I'm talking about mental health awareness and that it's okay to not be okay- and that it's okay to need help. Special thank you to Heather of Just Heather's and Sunshine & Powercuts for the inspiration with her stream during mental health awareness week in New Zealand! Check out the resources and other information available from the Mental Health Foundation of New Zealand at https://www.mhaw.nz/. 

It's kitchen science turned kitchen reality as I have assembled a breakfast lasagna! The recipe is getting there but definitely packs a lot of flavor. The breakdown below is my amended recipe based on the experience of making the first version, but I talk about the differences more in the show as well. Thank you so much for listening, and thank you so much for coming on this journey with me.

 

Featured Recipes for this Episode

Breakfast Lasagna:

3 c sweet onion, diced
2 c sweet pepper, diced
3 c par-boiled potatoes, cubed
1 T canola oil
4 T butter
12 large eggs
12 oz cheddar cheese
2- 12 oz packages chicken breakfast sausage
Sage
Paprika
Salt
Pepper
9 crepês, around 8" diameter (crepê recipe listed below)
Zest of 1 lemon
4 T scallions, chopped
2 c tomatoes, diced

Hollandaise:

4 egg yolks
1 T lemon juice
1 stick unsalted butter
Salt
Paprika
Pepper

Crepês:

1 c all-purpose flour
1-1/2 c milk
2 eggs
1 T canola oil
1/4 t salt

~| After my first experience with this as discussed in the episode, I went back and re-tooled the recipe, lowering the amount of butter and potatoes and adding some tomatoes in for a little bit of contrast, both in terms of flavor and color. This ended up somewhat heavy in a single piece at almost 700 calories- and that's without the hollandaise to top it. |~

Begin by preparing your various ingredients to layer into the lasagna.

Add canola oil and 2 T butter to a large skillet at medium heat. 
Once the butter melts, add your onion and pepper. Sprinkle some salt in to start sweating them down. 
Cook them for 5 minutes or so; they'll get part of the way done here, but you'll finish them next.
Add your potatoes to the skillet and toss everything together to combine. Do yourself a favor and par-boil the potatoes, it will make cooking them to the desired doneness far easier.
Cook everything until your potatoes are nicely seared and browned and your veggies are softened. Remove from the heat and transfer to another dish.
Whisk your eggs vigorously for about 30 seconds or so. If you like you can add some milk here, or water.
Add remaining butter to your skillet and return to the stove at just above medium heat.
Add your eggs and cook to your desired doneness- I think leaving them a little wetter than normal is fine because they'll finish in the oven.
Remove eggs from the heat and transfer to another dish. Wipe the skillet clean at this point (no need to wash it).
Cut your sausages in half lengthwise. Turn the heat up to mid-high and sear the sausages until well browned on both sides. Remove from the heat to rest.
Once rested, chop them into pieces the same size as your potatoes and set aside until you're ready to prep your lasagna.
Add your salt, pepper, lemon zest, sage, and paprika to the bowl with your sausage and stir to combine. Add your peppers, onions, and potatoes and stir to combine them as well. 
Shred your fresh cheddar cheese and set aside.

Prepare your crepês-
Add flour, milk, eggs, canola oil, and salt into a medium bowl.
Using an electric mixer, mix them together until blended.
Grease your skillet or use cooking spray and heat the skillet at mid-high heat.
Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly.
Return to heat and flip as needed to cook it through.
Transfer to a plate to rest.

Preparing the lasagna-
Preheat oven to 350°.
Add two crepês to the bottom of a 9x13" baking dish.
Layer over 1/3 of your potato/onion/pepper/sausage mixture. 
Add 1/3 of your scrambled eggs.
Add 1/4 of your cheddar cheese.
Add two more crepês and repeat your layers, then repeat again.
Add final two crepês on the top and finish with remaining cheddar cheese.
Bake uncovered for 25-35 minutes or until cheese on top is nicely browned.
Remove from the oven and rest. While your lasagna rests, prepare your hollandaise or other potential toppings.

Hollandaise sauce recipe and instructions followed to the letter from Tyler Florence's recipe at https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe-1910043 (instructions are copied below)-
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. 
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 
Remove from heat, whisk in cayenne and salt. 
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Top your finished slices of breakfast lasagna with scallions and freshly-diced tomatoes as well as hollandaise or other toppings as necessary.

Yield: 10 pieces
Calories per piece: 500 
Hollandaise calories: 64 calories per Tablespoon

 

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Guest Appearances

Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!

Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

 

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