Poached Egg, Sweet Potato Rösti and Healthy Hollandaise

Perfect for breakfast or brunch, this dish is as nutritious as it is elegant: Eggs supply vitamin D, protein and choline, while sweet potatoes provide beta carotene, fiber, manganese and vitamins C and B6. Accompanied by a salad and some whole-wheat bread, and it becomes the centerpiece of a light supper.

1 tbsp white wine vinegar

4 large free-range eggs, deshelled

2 tsps coconut oil

5 cups spinach, tough stalks removed

sea salt and freshly ground black pepper

small handful fresh chives, finely chopped

Sweet Potato Rösti

1 large sweet potato (or 2 smaller ones), coarsely grated

1 large free-range egg

sea salt and freshly ground black pepper

3 tbsps coconut oil

Healthy Hollandaise

2 egg yolks

juice of 1/2 lemon

3 tbsps melted coconut oil

sea salt and freshly ground black pepper

1. Preheat the oven to 400°F.
2. For the rösti: Place the sweet potato in a large bowl and crack in the egg. Season with salt and pepper; stir well. Place a large, ovenproof frying pan over medium-high heat; add the coconut oil. Place 4 heaping tbsps of the mixture in the pan at a time; press down to create flat cakes. Fry until golden and then flip. Place the pan in the oven for 15–20 minutes, until cooked through.
3. For the hollandaise: Fill a blender with boiling water; pour out when you are ready to start. Add the egg yolks and lemon juice; blend until smooth. With the mixer on, slowly add melted oil until the sauce is smooth and slightly thickened, then season.
4. To poach the eggs, fill a pan with about 2" of water; bring to a boil. Add a pinch of sea salt and the vinegar. Lower to a very gentle simmer and drop each egg into the water right at the surface. Cook 3–4 minutes before removing with a slotted spoon and draining on paper towels.
5. Melt the coconut oil in a large frying pan over medium-high heat and wilt the spinach; add salt and pepper. Drain and keep warm. To serve, place the rösti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the sauce, the chopped chives and a grind of black pepper.

Yields 4 servings

Source: reprinted with permission from Fresh © 2017 by Donal Skehan (Sterling Epicure)