-
1
Heat the olive oil in a large skillet over medium-high heat.
-
2
Add the onions, celery and peppers and saute for 3 minutes.
-
3
Add the garlic and saute for 30 seconds.
-
4
Add the sweet potatoes and cook until lightly caramelized, about 5 minutes.
-
5
Add the diced turkey and thyme and stir to combine.
-
6
Pour the chicken stock and cranberries into the pan and bring to a boil, reduce the heat to low and simmer until the potatoes are soft and most of the liquid has evaporated, about 10 minutes.
-
7
Adjust the seasonings with salt and pepper, to taste.
-
8
To serve the dish, divide the hash among 4 entree plates, and place an egg over the hash.
-
9
Season the eggs with salt and pepper, and spoon the Maltese sauce over the eggs.
-
10
Garnish with the chopped chives.
-
11
Serve immediately.
-
12
1 tablespoon white vinegar
-
13
4 large eggs
-
14
Kosher salt and freshly ground black pepper
-
15
In a wide-mouthed saucepan, bring 4 cups of water to a gentle boil with the vinegar.
-
16
Crack an egg into a cup, and gently slide it into the water.
-
17
Slide each of the other 3 eggs into the water in the same manner.
-
18
When the water comes back to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes.
-
19
Gently remove the eggs with a slotted spoon and drain on a paper-lined plate.
-
20
1/3 cup blood orange juice
-
21
1 teaspoon blood orange zest
-
22
1 tablespoon minced shallots
-
23
1/2 teaspoon black peppercorns
-
24
1 egg yolk
-
25
2 teaspoons warm water
-
26
1 cup clarified butter
-
27
1/2 teaspoon salt
-
28
1/4 teaspoon ground white pepper
-
29
Pinch cayenne pepper
-
30
In a small saucepan, combine the orange juice, orange zest, shallots and peppercorns and place over medium-high heat.
-
31
Bring the saucepan to a boil and reduce by 2/3, about 3 minutes.
-
32
Remove from the heat and strain into a heatproof bowl.
-
33
Add the egg yolk and water and whisk to incorporate.
-
34
Set the bowl over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes.
-
35
Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil.
-
36
Whisk constantly to incorporate.
-
37
Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg.
-
38
Remove from the heat periodically to cool the bowl, and return it once it cools slightly.
-
39
Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated.
-
40
Remove the bowl from the saucepan, and season with the salt and peppers.
