Look how fancy this looks! This is one of the prettiest things I have created, I think. So fun, and not even that hard, though you wouldn’t know it when you look at it. And I will NEVER get enough hollandaise, ugh that stuff is magical.
You know, this would be a great little fancy couples brunch idea, or maybe a brunch for your mom on mothers day. Or for anyone, at any other time, actually.
In other life news, the monster I live with is molting. Translation: my husky roommate is blowing his coat and the house is a wintery wonderland and the Roomba is BROKEN.
I’m about to be buried in a mountain of fluf.
Someone come help.
And then make these.Print
What we have here are some poached eggs with sweet potato hash, sautéed kale, and hollandaise sauce. In other words, a boujie and DELICIOUS brunch idea! It is so light and elegant and also so yummy! And don’t be intimidated, poaching eggs and making hollandaise may sound scarry, but you can do it!!
- 2 medium sweet potatoes, shredded
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes
- 2 cups kale, torn
- 2 eggs
- 1 tablespoon vinegar
For the Hollandaise:
- 4 egg yolks
- 1 Tablespoon lemon juice
- 1/2 cup butter, melted
- pinch salt
For the sweet potato hash, heat one tablespoon olive oil in a skillet. Add the sweet potatoes, paprika, garlic powder, onion powder, salt, and pepper, form into patties, and cook until potatoes are golden brown.*
For the kale, in a separate skillet, heat one tablespoon of olive oil. Add the kale and cook until kale is wilted and about to become crispy. Sprinkle with a small pinch of salt and pepper.
For the hollandaise, bring two inches of water to boil in a saucepan on the stove. In a heat-safe mixing bowl, whisk together the egg yolks and lemon juice and pinch salt. Place the bowl on top of the saucepan, making sure that the bottom of the bowl does not touch the water (this is what is known as a double-boiler). Without ceasing to whisk the mixture, slowly pour in the melted butter. Remove sauce from heat. Remember that it will thicken slightly as it gets cooler.
For the poached eggs, fill a large pot with water and one tablespoon vinegar. Bring to a boil, and reduce heat to a simmer. Crack an egg into a fine mesh sieve or strainer to remove the liquid-y whites, leaving the more structured egg white intact.
Use a spoon to stir the simmering water so that it is traveling in a circle around the pan, perhaps creating a tiny water vortex. Into the center of the vortex, drop the egg. Cook for three minutes, and then use a slotted spoon to remove it. Repeat this process with the second egg.
To assemble, place one sweet potato hash brown on a plate. Top with kale, one poached egg, a drizzle of hollandaise sauce, and a pinch of red pepper flakes (optional).
*You don’t have to do this, but I use a mold (and when I say mold, what I used was the ring of a large, wide-mouth Ball mason jar) to form the sweet potato hash browns into a little disk and cook them a little longer, flipping once, until each side is golden brown.
Keywords: eggs, poached, sweet potato, hash, kale, hollandaise, brunch, breakfast