Hash’n’Eggs with Faux Hollandaise

If you have time for breakfast and want to be a bit more fancy, you may want to have a go at this beaut! I throw some sort of meat in there sometimes but most of the time its just veggies and egg. Maybe a better person would point out that 2-3 eggs is enough protein and more meat is not necessary, but I say that at least one of them is “breakfast sauce”. So that’s less protein. Sh, I know its not true and it still counts, but maybe you’ll agree once you scatter some pork belly in there and chomp down on a plateful healthy goodness.

Minus the pork belly? It’s got Vitamin B12, so that’s good. Right? We’ll go with good.

. . . One of us. . . One of us. . .

But there’s no pork in this recipe. It’s optional.

Hash’n’Eggs
Ingredients
1 celery stalk, chopped into medium pieces
1 carrot, chopped into medium pieces
1 sweet pepper, cut into smaller pieces
1 sweet potato, chopped into medium pieces
1 onion/ shallot, chopped into medium pieces
1/2 tsp Dried thyme
1/2 tsp marjoram
Oil or butter for the pan
1-2 tsp apple cider vinegar or lemon juice
1-2 eggs
Optional: parsnip (chopped into medium pieces), spinach, jimaca

Faux Hollandaise
Ingredients
1 egg
1-2 tbsp Lemon juice, depending on your like of lemon juice
1-2 tbsp Butter
Paprika
Salt
Pepper

Instructions for Hash’n’Eggs

1. In a saucepan, boil enough water to fill the pot halfway and the apple cider vinegar. This is for poached eggs. The vinegar will help acidify the water and keep the eggs together better. If you have your own method of poaching, feel free to use it.
2. Put a pat of butter into a frying pan. On medium heat, melt the butter. If you are worried about the butter burning, add a tiny amount of oil.
3. Drop all the veggies into the pan and start cooking. After a couple minutes, add a little bit of water, give it a stir to get any nice brown bits off the bottom, then put a lid on it.
4. The pot of water should be boiling now. You can look away from your covered veggies and crack the eggs into the pot of vinegar-water. Do not stir, just let it sit. It should take around 4 minutes. If you try to pick the egg up with a slotted spoon and it still seems too runny, leave it in there for another minute. However, you want a jiggly egg, so that the yolk will run when you break it open. Only cook two eggs at a time. Three is getting into dangerous territory.
5. Test your veggies after 3 minutes. If they are tender and the sweet potato seems to be falling apart, let the water cook off and then deposit it onto a plate/ plates. Do not clean the pan – we’ll use it for the hollandaise.
6. Nestle the poached egg on top.

Instructions for Faux Hollandaise
1. Turn the heat on the pan down to low.
2. Pick up the butter and the lemon juice, and drop/ pour them into the veggie pan. Allow the butter to melt.
3. Crack the egg into the pan. Using a rubber spatula, start stirring the egg into the lemon juice-butter mix. You do not want scrambled eggs, but a thick looking sauce. If it starts looking like scrambled eggs, turn off the heat and keep stirring quickly, removing the pan from the heat momentarily. The pan needs to cool down a bit.
4. Once it evens out, you can leave it unattended on the warm burner for a second to add in your seasonings. Stir them in and half pour, half guide the sauce onto your eggs. It should be gloopy and smooth looking. Don’t worry if it has a couple more scrambled-looking parts at that point – it’ll still taste great! Remember, it’s fake hollandaise, not guaranteed to look like the real thing, though you can get it pretty close.