Given that May has taken to masquerading as March, today I craved something substantial and hearty for dinner. I had a sweet potato in my veg bin, so I hit the interwebs looking for inspiration. My meal is a scaled down version of this gorgeous hash, with some changes to make it my own.
Ingredients:
Hollandaise (see recipe below)
Two eggs, plus reserved white
Dash paprika
2 Tablespoons shredded cheese
1/2 yellow onion, sliced and caramelized
Sweet Potato chopped into 1/4-inch pieces
Olive Oil
3 dashes Wostershire Sauce
S&P to taste
Chives
To begin, make a 1/2 portion of this simple hollandaise recipe, reserving the egg white in a greased oven-ready ramekin and adding a dash of paprika to the finished sauce.
Preheat your over to 375.
Add two eggs to reserved white in the ramekin. Break yolks with a fork, but do not scramble. Sprinkle with S&P to taste and add a dash of paprika. Cover with shredded cheese, I happened to have parm and some smoked gouda on hand, so I used both. Use enough cheese to cover the eggs in a thin layer.
Put ramekin on a cookie sheet and bake for approx. 20 minutes until eggs achieve a custard-like consistency. The whites won't totally set, but if it's still super-jiggly, keep cooking!
Now is a good time to get that onion caramelized. (Now would also be a good time to turn on the fan, I manage to forget and occasionally get the whole house good and stinky!)
Next coat the bottom of your skillet with olive oil and get it good and hot. Add your sweet potato and fry until your eggs are done. Pull the eggs out and set aside to cool. Seriously if you had your onions and potatoes cut in advance, the timing should be perfect - your potatoes should be golden brown and soft. Add the onions to reheat for about 1 minute with your dashes of wostershire.
Plate your hash first, add S&P to taste and drizzle with the hollandaise. If you properly coated your ramekin (which I didn't!) your eggs should just slide out to nest on top of your meal, and it'll look even better than mine. I made up for my broken eggs by snipping some of my neighbor Jane's chives over the top for color. They aren't essential, but sure add to this meal's appeal.
While this looks like a massive amount of food, I found it to be a perfect portion. I use smaller plates like the salad plate I used in the photo (which is available at Pier 1). It's amazing how much we eat with our eyes. Small touche, like perfectly proportioned dining wear and a touch of color can add enormously to the enjoyment of any meal, no matter how simple.
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