Poached Egg Greens And Sweet Potato Bowl Recipes

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

Steps:

• To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
• To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
• Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

SWEET POTATO BOWL

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
• While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
• Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
• While the eggs poach, cut the sweet potato into noodles using a spiralizer.
• Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
• Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
• Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.