-
1
Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender.
-
2
Blend this together and then slowly start pouring in the warm butter with the blender running.
-
3
Stop the machine when all the butter has been incorporated.
-
4
Taste and adjust the seasoning with lemon juice, salt, and pepper.
-
5
Thin the hollandaise with a little water if it is too thick.
-
6
Keep warm while you fry the hash and poach the eggs.
-
7
Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes.
-
8
Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes.
-
9
Poach the eggs: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt.
-
10
Reduce the heat until the water is just barely bubbling.
-
11
Crack each egg into a small bowl and carefully slide the egg into the water.
-
12
Cook until the eggs are set, about 3 1/2 to 4 minutes.
-
13
Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
-
14
Serve: Place 1/4 of the hash onto a warm plate or shallow bowl.
-
15
Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives.
-
16
2 tablespoons extra-virgin olive oil
-
17
2 tablespoons unsalted butter
-
18
1 pound new potatoes, scrubbed
-
19
1 pound baby carrots, trimmed and scrubbed
-
20
1 pound baby turnips, trimmed and scrubbed
-
21
1 pound baby parsnips, trimmed and scrubbed
-
22
Kosher salt and freshly ground black pepper
-
23
Herb Butter:
-
24
1/2 pound unsalted butter, softened
-
25
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
-
26
Kosher salt and freshly ground black pepper
-
27
Put the olive oil and butter into a large pot over medium-high heat.
-
28
Add the vegetables and toss to coat them well with the fat; season with salt and pepper.
-
29
Add 1 cup water and bring to a boil.
-
30
Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
-
31
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
-
32
To serve, spread some Herb Butter in the bottom of a bowl.
-
33
Add the hot vegetables and dot with more Herb Butter.
-
34
Moisten with some of the cooking liquid and serve.
-
35
Ease of preparation: easy
