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.
Sweet Potato & Sausage Hash Benedict
- 1/4 pound 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 tablespoons ghee or organic butter
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon 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.