Poached Egg with Hollandaise Sauce on Sweet Potato Hash

Saturday morning SupperInStereo original! It was good, real good. To serve two, this is all you need:

• 2-3 Tbsp olive oil
• 1 medium sweet potato
• 1 medium onion
• 2 cloves of garlic
• 1/2 tsp smoked paprika (chile powder also works)
• 3 Tbsp chopped, toasted pecans (optional, but awesome)
• 4 eggs
• Salt, Pepper to taste

For the (quick) Hollandaise Sauce:

• 1 egg yolk
• Splash of lemon juice
• Pinch of salt
• Pinch of smoked paprika (cayenne also works and is more standard, but we’re on a smoked paprika kick)
• 1/3 cup butter

Instructions:

• Heat oil over medium heat in a large frying pan.
• Grate sweet potato. Roughly chop onion. Mince garlic.
• Give garlic and onion a head start in the pan, cooking them until golden before adding the sweet potato.
• Cook until browned. Don’t stir too much or it won’t get crispy. About 20 minutes.

When sweet potato mix is almost done:

• Poach eggs (not sure about that link’s last recommendation, saran wrapping the eggs)
• Add toasted pecans to the sweet potato hash.

While eggs are cooking:

• Melt butter in small frying pan.
• Whisk egg yolk, salt, smoked paprika and lemon juice together until creamy.
• While whisking, slowly pour the melted butter into the mixture. It will thicken into a rich sauce.

Serve poached eggs on a bed of sweet potato hash. Generously (more than pictured above) drench plate in Hollandaise sauce. Eat.

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