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1 dozen eggs
4 slices of brioche bread (toasted)
1 lemon (juiced)
1tbsp hot sauce
1 tsp Dijon mustard
½ lb clarified butter
2 sweet potatoes (diced)
2 white potatoes (diced)
1 onion (sliced thin)
1/2 lb Brussels sprouts (quartered)
salt and fresh cracked pepper to taste
1 tbs white vinegar
First in a small saucepan melt the ½ lb of butter on medium heat until the milk solids rise to the top. Skim off the white milk solids to make your clarified butter.
Now in a medium size pot, put the diced potatoes into cold water and bring to a boil for two minutes then shut the heat off and let them sit in the hot water for another five min.
Strain the potatoes reserving some of the hot water in a small pot for the double boiler you will need to make your hollandaise. To make the Hollandaise you need to separate six of the egg yolks and place them in a metal bowl to be cooked carefully over the double boiler.
You will need to constantly whisk the eggs so that they cook but do not scramble, once the egg yolks start to thicken drizzle in a little bit of the clarified butter.
Now that the eggs are cooked and thickened up place the shallot, mustard, hot sauce, salt, pepper and lemon juice in a blender cup, turn it high then add the egg and slowly drizzle in the clarified butter until you have a nice thick and creamy hollandaise.
In a large saute pan you will saute all the ingredients for the hash. Start with a very hot pan and the remainder of the clarified butter then add the onions and potatoes once they get some color add the Brussels sprouts salt and pepper. After sautéing for about 10 minutes reduce the heat to a simmer and add a bit of water, then cover the pot and stir every couple minutes or so.
To poach our eggs we need to bring a small pot of water to just under a boil and add the white vinegar. Then carefully crack four eggs into the water and let them cook for five minutes. While the eggs are cooking spoon equal amounts of hash into 4 bowls place the brioche toast on top and then finish each with a poached egg and a spoon full of hollandaise sauce.