Smoked Meat Breakfast Gnocchi

Ingredients

250g Lesters sliced Montreal smoked meat, roughly chopped

1 tbsp canola oil

2 packs of 500g pan-fry gnocchi (uncooked)

8 cups water

1 tbsp white vinegar

4 eggs

1 bag (250g) cheese curds

4 dill pickles, thinly sliced

2 tbsp fresh chives, chopped

Salt and pepper, to taste

Red hot sauce (like Tabasco), to taste (optional)

For the Hollandaise sauce:

2/3 cup butter

2 packets of Hollandaise sauce mix (26g each)

1 1/3 cups water

In a skillet, heat 1 tsp of oil over medium heat. Cook the smoked meat for 6 to 7 minutes until browned. Set aside and keep warm on a plate.
In the same skillet, heat the remaining oil over medium heat. Cook the gnocchi until golden and crispy. Remove from heat and keep warm.
In a saucepan, combine the water and vinegar. Bring to a boil. Crack each egg into a small cup. Reduce heat so the water is gently simmering. Carefully slide the eggs into the water. Turn off the heat, cover the saucepan, and let the eggs poach for 3 to 4 minutes. Drain and place on paper towels.
In another saucepan, melt the butter over low heat. Add the Hollandaise sauce mix and stir. Gradually whisk in the water until smooth. Bring to a boil over medium heat, whisking constantly. Reduce to low and simmer for 1 minute, continuing to whisk. Remove from heat.
Divide the gnocchi, smoked meat, cheese curds, and poached eggs among four shallow bowls. Drizzle with Hollandaise sauce. Garnish with pickles and chives, then season with salt and pepper. If desired, add a few drops of hot sauce.