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Ingredients

• 2 lb. Yukon Gold potatoes (about 10), cut into wedges
• 3 slices applewood-smoked bacon, cut into 1-inch pieces
• 5 Tbs. vegetable oil
• 4 garlic cloves
• 1 fresh rosemary sprig
• 3 fresh thyme sprigs
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 lb. spinach, washed and stemmed
  
  

• 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
• 5 egg yolks
• 2 Tbs. fresh lemon juice
• 2 Tbs. white wine
• 1/4 tsp. kosher salt
• 3/4 tsp. Tabasco
• 1 1/2 tsp. curry powder
  
  
• 4 oz. Gouda cheese, cut into 4 slices
• 8 poached eggs

Description

Chef Ben Ford's Blue Maxx Breakfast Skillets Are A Popular Brunch Item At Ford's Filling Station In Los Angeles. There, He Serves Simple Rustic Dishes With Innovative Twists, What He Calls "elevated Comfort Food." In This Recipe, Wood-smoked Bac

Williams-Sonoma