A Better Benedict
Peel and finely shred the sweet potato and season with a pinch of salt and pepper. Set aside.
Fry the bacon in a medium frying pan until lightly browned on each side. Remove from pan and keep warm on a covered plate.
In the same frying pan (keep the grease), form sweet potato into 4 circular patties. The potatoes will hold together when they start to cook. Fry 2-3 minutes on each side (flip gently) just until they start to crisp.
In a 12" fry pan or shallow dish, let 3" of water come to a simmer (not boiling or it'll break apart your eggs).
Add a splash of vinegar to the water.
Crack each egg into a teacup or custard cup.
Gently but quickly pour each egg into the simmering water and do not disturb.
Let each egg poach for 5 minutes and then lift out with a slotted spoon.
Place egg on a clean tea towel to dry off the excess water before plating.
Combine all ingredients in a small saucepan and cook over low heat until thickened.
Whisk constantly, about 5 minutes.
Fan out spinach on a plate.
Place a sweet potato hashbrown on top of spinach. Place two slices of Canadian bacon on hashbrown.
Top with a poached egg and drizzle of hollandaise.
Sprinkle with chives.
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