Sweet Potato and Brussels Sprout hash with a poached egg & Thyme Hollandaise


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. 

*If paleo omit the hollandaise


Recipe (Enough to serve four) 

Brussels 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

Thyme hollandaise

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.  Also set out the eggs for poaching on the counter, you want to bring the eggs to room temperature before cooking, it helps with poaching.

Chop up sweet potatoes, Brussels sprouts, red onion, and garlic. Heat a medium sauce pot filled with two inches of water until simmering. This will be used later for your hollandaise, so leave this pot aside (simmering) for several minutes until you have started your hash.

In a separate skillet heat oil on medium low heat and add garlic. Cook for a minute until fragrant. Add onion to this skillet 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 Brussels sprouts and cook for several more minutes until starting to color (4-5 minutes). Season with white pepper, black pepper, and salt. 


Now, while sweet potatoes are cooking, you can work on the hollandaise sauce. Combine egg yolks, 1 TB of water and juice of 1/2 a lemon in a small-ish stainless steel bowl and place over the prepared 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 (make sure it is a few inches full) and add in a splash of apple cider vinegar. Heat the pot up to a high simmer/low boil. At this time spoon your hash mixture onto plates to be ready for your poached eggs and get out a wooden spoon. 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 (one at a time). 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. Repeat process for any other servings. Devour and lick plate clean. Happy brunching!