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1
Mix all ingredients, except oil, in a large bowl until just combined.
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2
Form mixture into 4 equal size patties, like small pancakes.
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3
Heat oil in a large skillet over medium heat.
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4
Add patties, in batches, to the hot oil and fry until firm and brown on both sides.
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5
Keep warm until ready to serve.
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6
Portobello Mushrooms:
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7
Heat oil in a large skillet over medium-high heat.
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8
When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side.
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9
Keep warm until ready to serve.
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10
Pork Tenderloin:
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11
Cut pork into 4 slices, each about 1 1/2-inches thick.
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12
Season slices with salt and pepper.
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13
Heat vegetable oil in a large skillet over medium-high heat.
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14
When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through.
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15
Keep warm until ready to serve.
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16
Hollandaise Sauce:
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17
Melt butter in a saucepan over low heat until fully melted.
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18
Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute.
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19
Slowly add the melted butter to the yolks until fully incorporated.
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20
Keep warm until ready to serve.
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21
Spinach and Peppers:
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22
Heat oil in a large skillet over medium heat.
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23
When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted.
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24
Season with salt and pepper, to taste.
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25
Keep warm until ready to serve.
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26
To assemble:
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27
Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork.
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28
Place the poached egg on top of the pork and drizzle with hollandaise sauce.
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29
Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate.
