Potatoes Smothered with Egg Sauce

Ingredients

• •4 big russet
• •1 inch scallion
• •1 tablespoon butter
• •1 teaspoon achiote seeds
• •1 cup scallions
• •1 tablespoon flour
• •¼ cup cilantro
• •salt& pepper
• •1 cup milk
• •½ cup heavy cream
• •4 hard-boiled eggs
• •1 jalapeno
• •2 strips bacon

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Method

From foodista.com — read the original

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 then turn heat off to keep it warm. While cooking potatoes you can start working on the sauce.
2. 2Melt the butter in a pan/sauce pot with the achiote to extract the color. Once the butter is yellowish/orange remove the achiote seeds with a spoon.
3. 3Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.
4. 4Dd in the milk and season with salt and pepper, cook for 1 minute. Then add in the heavy cream and cook until the sauce thickens.
5. 5Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.
6. 6Once ready to start plating, using a glove, peel the skin off the cooked potatoes and add them onto your serving platter. Smother on the egg sauce and garnish with bacon.