Sweet Potato & Brussels Sprouts Hash With Poached Egg And Thyme Hollandaise (Lactose Free)
Hash Ingredients (Serves 4)
Half a bundle of Brussels sprouts – each sprout quartered
2 Sweet potatoes – peeled and chopped into small cubes
1/2 Red Onion – roughly chopped
2 Minced Garlic Cloves
1 tsp White pepper
Salt – to taste
Black pepper – to taste
2 tbsp of any oil of your choice
1 Egg per person
Thyme Hollandaise Ingredients
2 Egg yolks
Juice of 1/2 a lemon
4 tbsp melted Flora Dairy free
2tsp Fresh chopped Thyme
1 tbsp Water
Salt and pepper – to taste
Melt 4 tablespoons of Flora Dairy Free in a small sauce pan. Add 2 tsp of thyme and cook for 1-2 minutes. Turn off the heat and let it sit whilst you prepare the rest.
Chop up the sweet potatoes, Brussels sprouts, red onion, and garlic.
Heat a medium pan filled with two inches of water until simmering. This will be used later for your hollandaise sauce, so leave this pot aside (simmering) until you have started the hash.
In a separate frying pan heat oil on medium low heat and add garlic. Cook for a minute until fragrant. Add the onion and increase heat to medium. Cook for a few minutes until onion starts to soften.
Add sweet potatoes and increase heat to medium high/ high heat. Cook for about 8-10 minutes stirring occasionally until the potatoes are almost cooked and are starting to brown.
Add Brussels sprouts and cook for several more minutes until starting to take on colour (4-5 minutes). Season with white pepper, black pepper, and salt.
Whilst the sweet potatoes are cooking, you can work on the hollandaise sauce. Combine egg yolks, 1 tbsp of water and juice of 1/2 a lemon in a bowl and place over the pot of simmering water, be careful as this will be hot! You want the bowl to be hovering over the simmering water, not touching the water if possible.
Whisk eggs, water and lemon juice together for several minutes. It will start to get foamy and thicken. After 2-3 minutes remove from heat and slowly drizzle in the butter and thyme mixture while whisking vigorously. Keep whisking until your hollandaise has thickened and then set aside.
Fill your simmering pan with more water and a splash of vinegar. Heat the pot up to a high simmer. Start spooning your hash mixture onto plates ready to be served with your poached eggs.
Crack an egg into a small ramekin. Once water is ready, dip the edge of the ramekin into the water and gently pour the egg into the water. Use a spoon to gently swish the water surrounding the egg towards the egg to help hold the shape. Cook on a high simmer for 3-4 minutes or longer for a cooked yolk. Remove egg with a slotted spoon, let drain and place on top of hash. Spoon over the hollandaise. Repeat process for any other servings.