Pack hash browns into Bake-a-Bowl Pan and bake at 350° for 30 minutes or until hash brown bowls are golden brown.
I used my Anova Precision Cooker to make my poached eggs. If you'd like to go the immersion circulator route as well set your immersion circulator to 167° and when it comes to temperature carefully place 6 eggs into the water bath.
Cook for 13 minutes and transfer to a bowl of ice water.
If you want to make your poached eggs the old-fashioned way Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Crack your eggs into small bowls, slowly pour your eggs into the water, cover the pan, turn off heat, let sit for 5 minutes and then remove poached eggs with a slotted spoon.
For the hollandaise whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.
Crack each egg shell over a slotted spoon, which will drain off any loose egg white leaving you with perfectly poached eggs.
Top each hash brown bowl with a slice of Canadian bacon, a poached egg and hollandaise sauce.
