Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, poached egg with hollandaise sauce and sweet potato spinach hash. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Now, while sweet potatoes are cooking, you can work on the hollandaise sauce. Crack an egg into a small ramekin. Turn everyone in your family into a morning person, with a little help from celebrity chef Mark McEwan.
Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook poached egg with hollandaise sauce and sweet potato spinach hash using 23 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash:
- Take Poached Egg
- Take 2 Eggs
- Take 2 pinch Sea salt
- Get 1 dash Vinegar
- Get Hollandaise Sauce
- Make ready 1 1/2 cup White wine
- Get 1/2 cup Champagne Vinegar
- Get 2 Shallots, finely chopped
- Prepare 9 tbsp Unsalted butter
- Get 1 Bay leaf
- Take 3 Egg yolks
- Make ready 2 tbsp Finely chopped basil
- Get 1 Black pepper & Salt
- Take Sweet Potato Spinach Hash
- Take 1 large Sweet potato, peeled and diced (1in cubes)
- Get 1 tbsp Coconut oil
- Prepare 2 Handfuls of Spinach, roughly chopped
- Get 1/2 tsp Cayenne powder
- Prepare 1/2 tsp Paprika
- Prepare 2 tsp Italian seasoning
- Get 1/2 tsp Garlic powder
- Take 1 Crushed sea salt
- Take 3 Mini bell peppers(yellow,red, orange) , finely sliced
Hollandaise is a sauce made from raw egg yolks, butter, lemon juice, cayenne. 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.
Instructions to make Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash:
- 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
- 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.
- Now, place a saucepan of water over medium-low heat and bring to a simmer.
- 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)
- 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.
- 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.
- (Don't toss out the water in the saucepan, you can use it for when you poach the eggs)
- 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.
- 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.
- 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.
- 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.
Just before serving break the egg yolks. Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce. Poaching the egg: Bring water to a boil, add Sea Salt Butter and vinegar. Reduce to simmer and when butter has melted, slowly drop cracked egg into water.
So that is going to wrap it up with this special food poached egg with hollandaise sauce and sweet potato spinach hash recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
