Today, I was just in a brunchy kind of mood. I love anything “Eggs Benedict” and enjoy playing around with the flavors making twists on the original. This one is inspired by everything Autumn.
1/4 lb pork sausage
1/2 small onion, roughly chopped
1/2 sweet potato, peeled and shred
1 fresh sage leaf, finely chopped
Sea salt & ground pepper to taste
3-4 large eggs, poached
2.5 T butter, organic and unsalted
1 egg yolk
1 tsp water
1 tsp fresh lemon juice
1/2 tsp fresh rosemary, finely chopped
dash of cayenne pepper
In a skillet, brown the sausage on medium heat until almost fully cooked. Spoon onto a paper towel-lined plate.
In the same skillet, cook onions on medium for 15 minutes. Add sweet potatoes and sage. Stir. Continue to cook for another 5 minutes. Add sausage back to pan. Continue to cook allowing the onions to caramelize and the sausage to finish cooking. Set aside.
Start poaching your eggs.
Place butter, egg yolk, water, lemon juice, rosemary & cayenne in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Stir continuously until the butter melts and the sauce thickens.
Plate the hash. Place a poached egg on top of the hash and drizzle with your rosemary-hollandaise sauce. Grind a little fresh pepper on top.