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1
Start off with making the Hollandaise: melt butter on a small saucepan over low heat.
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Once melted, remove from stove and let stand for 5 minutes.
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3
Then clarify the butter.
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( 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).
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Clarifying butted gives it a higher smoke point.
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Once done set the butter aside
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7
Place shallots, wine, vinegar, bay leaf and two dashes of black pepper in a saucepan over high heat.
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Reduce by two thirds.
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Remove the saucepan from the heat once reduced and allow to cool.
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Now, place a saucepan of water over medium-low heat and bring to a simmer.
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Meanwhile the water comes up to a simmer.
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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.
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(if taste of the shallots isn't too strong you can add more.
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Leftover shallot reduction can be stored in the fridge for up to 4 days)
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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.
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16
Slowly and in a steady stream, pour in the clarify butter into the sauce, whisking constantly.
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Strain the sauce through a sieve into a dish.
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Stir in the basil and season to taste.
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Set aside and keep warm.
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(Don't toss out the water in the saucepan, you can use it for when you poach the eggs)
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21
Now move onto the hash: begin with heating up the coconut oil on a large skilled at medium high heat.
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22
Carefully, add in the diced sweet potato, and cook for about 10 min, or until sides are lightly browned.
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Meanwhile, get a small bowl and mix all the spices(paprika,cayenne, garlic, and Italian seasoning) together.
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Add the mix of spices and mini bell peppers to the sweet potatoes once they start browning in the skillet.
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Once all sides of the sweet potatoes are lightly browned add the chopped spinach and give it a few tosses until wilted.
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26
2-3 min.
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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).
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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.
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Cap the saucepan, turn off the stove and let the pan stand for 5 min without lifting the cap.
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30
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.
