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Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash
Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash

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We hope you got insight from reading it, now let’s go back to poached egg with hollandaise sauce and sweet potato spinach hash recipe. To cook poached egg with hollandaise sauce and sweet potato spinach hash you need 23 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash:
  1. Use Poached Egg
  2. Take 2 Eggs
  3. Provide 2 pinch Sea salt
  4. Take 1 dash Vinegar
  5. Take Hollandaise Sauce
  6. Take 1 1/2 cup White wine
  7. Get 1/2 cup Champagne Vinegar
  8. Take 2 Shallots, finely chopped
  9. Use 9 tbsp Unsalted butter
  10. Prepare 1 Bay leaf
  11. Use 3 Egg yolks
  12. Get 2 tbsp Finely chopped basil
  13. Prepare 1 Black pepper & Salt
  14. Provide Sweet Potato Spinach Hash
  15. Get 1 large Sweet potato, peeled and diced (1in cubes)
  16. Get 1 tbsp Coconut oil
  17. Use 2 Handfuls of Spinach, roughly chopped
  18. Provide 1/2 tsp Cayenne powder
  19. Get 1/2 tsp Paprika
  20. Prepare 2 tsp Italian seasoning
  21. You need 1/2 tsp Garlic powder
  22. Prepare 1 Crushed sea salt
  23. Take 3 Mini bell peppers(yellow,red, orange) , finely sliced
Instructions to make Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash:
  1. Start off with making the Hollandaise: melt butter on a small saucepan over low heat. Once melted, remove from stove and let stand for 5 minutes. Then clarify the butter.( one method is to skim the foam from the top, and slowly pour into a container, discard the milky solids in the bottom of the pan). Clarifying butted gives it a higher smoke point. Once done set the butter aside
  2. Place shallots, wine, vinegar, bay leaf and two dashes of black pepper in a saucepan over high heat. Reduce by two thirds. Remove the saucepan from the heat once reduced and allow to cool.
  3. Now, place a saucepan of water over medium-low heat and bring to a simmer.
  4. Meanwhile the water comes up to a simmer. Add the three egg yolks into a heat resistant bowl with a tablespoon of water and a full tablespoon of the shallot reduction, whisk all together until foamy.(if taste of the shallots isn't too strong you can add more. Leftover shallot reduction can be stored in the fridge for up to 4 days)
  5. Once the water starts to simmer and the egg yolks are foamy, set the bowl on the pan and continue whisking until the mix forms a thick ribbon, when you lift the whisk from the bowl, be careful not to scramble the sauce.
  6. Slowly and in a steady stream, pour in the clarify butter into the sauce, whisking constantly. Strain the sauce through a sieve into a dish. Stir in the basil and season to taste. Set aside and keep warm.
  7. (Don't toss out the water in the saucepan, you can use it for when you poach the eggs)
  8. Now move onto the hash: begin with heating up the coconut oil on a large skilled at medium high heat. Carefully, add in the diced sweet potato, and cook for about 10 min, or until sides are lightly browned.
  9. Meanwhile, get a small bowl and mix all the spices(paprika,cayenne, garlic, and Italian seasoning) together. Add the mix of spices and mini bell peppers to the sweet potatoes once they start browning in the skillet.
  10. Once all sides of the sweet potatoes are lightly browned add the chopped spinach and give it a few tosses until wilted. 2-3 min.
  11. Final step poach eggs: Reheat the water in the saucepan on high heat(the water that you had brought up to a simmer while making the sauce). Add the dash of vinegar and the sea salt to the water and once it starts boiling with a fork, spoon or knife, stir the water until you create a whirlpool then one by one toss in the eggs. Cap the saucepan, turn off the stove and let the pan stand for 5 min without lifting the cap. Then take the eggs out, set them on a paper towel for minute and then place them on top of the hash and top off with the hollandaise.

For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. In a blender, add the egg yolks and pulse for one minute.

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