Food & Wine


Better Homes and Gardens magazine's annual recipe contest is a biggie, attracting some 7,000 submissions. Here's this year's winner, from Lauren Wyler of Austin, Texas, who took home $25,000 and a trip to Sonoma Valley for her prize. Although Wyler says this recipe can be readied in 40 minutes, we're not so sure. In any case, tomorrow we'll feature some quicker ideas for breakfast.


8 slices thick sliced bacon

3 medium sweet potatoes, chopped

1 medium onion, chopped

Salt and ground black pepper

2 to 4 tablespoons pure maple syrup

2 tablespoons cider vinegar

8 eggs

1 cup milk

¼ cup butter

1 envelope (0.9 oz.) hollandaise sauce mix

1 tablespoon chopped canned chipotle peppers in adobo sauce

Chopped fresh chives


In a very large skillet, cook bacon until crisp; drain on paper towels. Crumble bacon when cool enough to handle. Drain all but 3 tablespoons of drippings from the skillet.

Cook sweet potatoes in boiling salted water for 3 minutes or until barely tender; drain. In the skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until sweet potatoes begin to crisp and brown. Season to taste with salt and pepper, remove from skillet. Stir in bacon and maple syrup; keep warm.

Rinse the skillet and fill the skillet half full of water. Add vinegar to the water and bring to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).

Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.

Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.

In a small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in chipotle.

To serve, place a serving of sweet potato hash on a serving plate, top with two poached eggs, and cover eggs with hollandaise. Garnish with chives.

Makes 4 servings.