Brunch is special. I enjoy a weekend morning where I can take my time in the morning and make something that you don't traditionally think of as breakfast. Brunch breaks the rules and I love it! This meal was so surprisingly good that it will definitely be revisiting my belly for brunch. The only thing I would change is my hollandaise, I added maybe a bit too much lemon that I adjusted the amount in the following recipe.
Recipe (Enough to serve four)
Brussles sprouts - 1/2 a bundle, each sprout sliced into four disk
Sweet potato - 2 peeled and chopped into small cubes of roughly equal size
Red onion - 1/2 roughly chopped
Garlic - 2 cloves minced
White pepper - 1 tsp
Salt - about 1/2tsp or to taste
Black pepper - pinch or two to taste
Coconut oil -2TB (feel free to use any oil, I just like coconut oil at higher temps)
Eggs - one egg for each serving
Egg yolks - 2
Lemon - juice of 1/2 a lemon
Butter - 4 TB melted
Fresh Thyme - 2tsp chopped
Water - 1TB
Salt and pepper - a few pinches or to taste
Melt you 4 tablespoons of butter in a small sauce pan. Add the 2 tsp of thyme and cook for 1-2 minutes. Turn off heat and let sit to infuse while you prepare the rest of your meal.
Chop up sweet potatoes, brussles sprouts, red onion, and garlic. Heat a medium sauce pan filled with two inches of water until simmering. This will be used later for your hollandaise. In a separate skillet heat oil on medium low heat and add garlic. Cook for a minute until fragrant. Add 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 about 8-10 minutes stirring/flipping occasionally until potatoes are almost cooked and start to brown. Add brussles sprouts and cook for several more minutes until starting to color (4-5 minutes). Season with white pepper, black pepper, and salt.
While sweet potatoes are cookin, add egg yolks, 1 TB of water and juice of 1/2 a lemon in a stainless steel bowl and place over pot of simmering water (hold with a oven mit or rag - the bowl will get warm). You want the bowl to be hovering over the simmering water, not touching the water if possible. Whisk eggs/water/lemon juice together for several minutes. It will start to get foamy and thicken. You want to thicken your eggs but not cook them. After 2-3 minutes remove from head and slowly drizzle in butter/thyme mixture while whisking vigorously. Keep whisking until your hollandaise has thickened up some. Set aside.
After you finish the hollandaise, use your simmering pot of water and fill with more water (about 2/3 full) and add in a splash of apple cider vinegar. Heat the pot up to a high simmer/low boil. Crack an egg into a ramekin and let sit until the water is ready. (At this time spoon your hash mixture onto a plate to be ready for your poached eggs and get out a wooden spoon.) Once water is ready, dip the edge of the ramekin into the water and gently pour the egg into the water. Use the wooden 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 ( I like my yolk runny) or longer for a cooked yolk. Remove egg with a slotted spoon, let drain and place on top of hash. Spoon over hollandaise. Devour and lick plate clean. Happy brunching!