Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash - Most individuals who prepare dinner for his or her families typically have an inventory of family favorites. I do know we do. We regularly deal with what the children like to ensure they'll eat. Once in a while nevertheless, we open the cabinets, the fridge, and the freezer, stand with our arms on our hips and say, "I don't feel like any of this." We would like something completely different. It is virtually like a author's block. We are left wondering what to cook dinner. Here are a couple of concepts that we go to after we are left asking ourselves what's for dinner. We attempt to make sure that all of the meals use simple recipes for dinner and they're within our funds.

Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash 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.

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

  1. Prepare Poached Egg.
  2. You need Eggs.
  3. You need Sea salt.
  4. Prepare Vinegar.
  5. It's Hollandaise Sauce.
  6. You need White wine.
  7. It's Champagne Vinegar.
  8. It's Shallots, finely chopped.
  9. It's Unsalted butter.
  10. It's Bay leaf.
  11. You need Egg yolks.
  12. It's Finely chopped basil.
  13. It's Black pepper & Salt.
  14. You need Sweet Potato Spinach Hash.
  15. You need Sweet potato, peeled and diced (1in cubes).
  16. Prepare Coconut oil.
  17. You need Handfuls of Spinach, roughly chopped.
  18. It's Cayenne powder.
  19. You need Paprika.
  20. It's Italian seasoning.
  21. You need Garlic powder.
  22. You need Crushed sea salt.
  23. Prepare Mini bell peppers(yellow,red, orange) , finely sliced.

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

  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..

Video How To Cook Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash

Poached Egg with Hollandaise Sauce and Sweet Potato Spinach Hash - These are just some straightforward dinner recipe ideas for these instances if you end up left wondering what to cook. We don't imagine in doing issues the hard way. Our kitchen exemplifies this. We concentrate on simple recipes for dinner and try to have some fun in the combine. We use all of these cooking ideas every now and then and it works out great for us. We hope it does for you, too.