Soft Poached Eggs with Sweet Potato Hash Browns
three hundred grams sweet potato, peeled and grated
sea salt and cracked black pepper
one tablespoon white wine vinagar
eight spears asparagus, trimmed and blanched
Creamy Hollandaise sauce
one tablespoon finely grated horseradish
one quarter of a cup sour cream
two teaspoons lemon juice
sea salt and cracked pepper
one// To make horseradish sauce, combine sour cream, horseradish, lemon juice and salt and pepper. Set aside.
two//Place the sweet potato, two eggs and salt and pepper in a bowl and mix well. Heat one centimetre of oil in a non stick frying pan over medium heat and cook quarter cups of sweet potato mixture for two to three minutes or until golden and crispy. Drain on absorbent paper and keep warm.
three// To poach eggs, follow directions in previous Staple2 post.
four// Arrange stack by topping sweet potato hash browns with asparagus followed by the poached eggs and horseradish sauce.