• Ingredients:
  • 5.5 oz unsalted butter
  • 3 egg yolks
  • 1 tablespoon cold water
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 8oz package of whole FunGuy white button mushrooms
  • 2 sweet potatoes, peeled and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small head of cabbage, chopped
  • 6 eggs
  • Water for boiling
  • ½ tablespoon white vinegar
  • Salt and black pepper to taste

Oh how sweet it is to have the perfect over the top brunch on the weekend! This one is especially sweet with an earthy sweet potato hash that’s loaded with FunGuy mushrooms, crunchy cabbage, and topped with a poached egg and a runny yolk. Then take it to the next level by being smothered in a layer of rich and creamy hollandaise sauce.

This dish makes being good all week worth the wait!

DIRECTIONS:

  1. Melt butter in a small sauce pan over low heat. Allow butter to simmer until foam quits forming on top. With a spoon, skim foam off the top of the butter and discard. Remove pan from heat.
  2. Bring a small pot of water, to a boil on the stove. Do not fill it completely, as it shouldn’t touch the bottom of the bowl when it’s placed on top.
  3. Reduce heat to low and allow it to simmer.
  4. In a stainless steel mixing bowl, whisk together yolks and cold water until frothy. Place the bowl over the pot of simmering water, whisking continuously for 2-3 minutes or until slightly thickened.
  5. Remove the bowl from the pot and gradually pour in warm butter, whisking continuously.
  6. Whisk in lemon juice and season with salt. Place bowl back over simmering water and continue to whisk until thickened. Cover and set Hollandaise aside while preparing the hash and eggs.
  7. Bring a pot of water to boil on the stove. Once boiling drop the sweet potato into the pot and allow it to cook 4-5 minutes or until just barely tender. Drain of excess water and set aside.
  8. Heat the olive oil in a pan over medium high heat. Add in the onion and garlic, cooking for 1-2 minutes or until onion is translucent. Add in the mushrooms and sauté for 4 minutes or until lightly browned.
  9. Once the mushrooms have browned, add in the sweet potatoes and the cabbage and allow them to cook, stirring frequently, 5-8 minutes longer or until the cabbage is tender. Season the hash with salt and pepper to taste.
  10. To poach the eggs bring about 3 inches of water to a simmer in a pot and add in the vinegar.
  11. Break the egg into a small bowl and reduce the heat to low so that it’s hot but no longer simmering. Once the water is ready, stir the water with a spoon and drop the egg into the water and allow it to cook for 2-3 minutes, or until slightly firm on the outside but still soft on the inside. Use a slotted spoon to remove the egg and place it on a paper towel lined plate to drain of excess water. Repeat with the rest of the eggs.
  12. Spoon some hash onto a plate, add an egg and pour the hollandaise sauce on top and serve!

Have a Fun meal!