So as the weekend comes to a close and reality of another Monday is staring you in the face, why not have something to look forward to on Monday night when you get home, throw on your yoga or sweatpants and wrestle with the idea of dinner?
Enter this unsuspecting meatless option filled with color, veggies, protein and something you’ll keep in the rotation forever – trust me!
After reading Phoebe Lapine’s The Wellness Project, a couple of poignant topics have struck home with me — mostly the need to curb my intake of animal proteins in order to limit exposure to a litany of hormones that can toss your body’s internal system around like a toy boat in storm. If we have the power to create physiological balance, why not give it a try right? Especially since we are talking about 1 meal and an AMAZING trade off that will prove to leave you and your guests asking for seconds…
Recipe (Serves 2)
- 1 Large sweet potato, peeled and diced into small cube pieces
- 6-7 Medium-sized brussel sprouts, trimmed and sliced thinly
- 1/2 White onion diced (Food Lore used Red Onion, I didn’t have any on hand)
- 1-2 Cloves of garlic
- 1.5 Tablespoons of coconut oil
- Salt + Pepper
- Hollandaise Sauce
- 2 Egg yolks
- 1 Tablespoon of fresh squeezed lemon juice
- 1 Tablespoon of Water
- 4 Tablespoons of butter
- 2 Teaspoons of Fresh or Dried Thyme
- Salt + Pepper
- 2 Eggs for Poaching + dash of apple cider vinegar
Let’s get started…
In a medium saucepan, melt the butter over medium heat and add the thyme – set aside and let the thyme infuse into the butter while you start the hash. Set the eggs for poaching on the counter and let them come to room temperature while you prepare the hash and hollandaise sauce.
Prep the sweet potatoes, brussel sprouts and onions. Fill a medium sauce pan with 3-4 inches of water until it simmers. Keep a tight-fitting lid on top. This water will be used to make both the hollandaise sauce and poached eggs.
Heat a medium saucepan over medium-low heat with the coconut oil and garlic – about 2-3 minutes (until you start to smell the garlic). Add the onions and increase the heat to medium for another few minutes, until they become tender. Add the diced sweet potato and increase the heat to medium-high – stir occasionally for 8 minutes. You will notice that they will start to brown – if you notice they are browning quickly, feel free to turn down the heat back to medium. Keep an eye on the sweet potatoes! After 8 minutes, add the brussel sprouts and reduce the heat to medium – stirring occasionally for another 4-5 minutes. Remove from the heat and season with salt + pepper.
While the sweet potatoes are cooking (or brussel sprouts – the hash will stay warm if left on the stove top and you forget to multitask), combine the egg yolks, lemon juice and water in either a metal or glass bowl (pick one large enough to sit on top of your saucepan with simmering water). Set the bowl on top of the saucepan with water and whisk continually for 3 minutes. You should notice that the mixture will be frothy and start to thicken up – remember that you don’t want to cook your eggs!
Remove the eggs mixture in the bowl with a towel or oven mit and slowly whisk in the thyme-infused butter – whisk until well combined and set aside.
Ensure you have 4 inches of water in your saucepan with simmering water – if it’s a little low, top it off and return to a simmer/low boil. Add a dash of apple cider vinegar. In a small ramekin, crack open one egg and gently hover the ramekin over the water and gently slide the egg into the water (repeat with additional egg). Take your wooden spoon and gently ensure the egg does not stick to the bottom. Leave the eggs in the water for 3 minutes (will yield a semi-runny egg). While the eggs are poaching, spoon the hash onto your plates. Using a slotted spoon, remove the the eggs and set on top of the hash – now top with your decadent and beyond tasty thyme-infused hollandaise sauce.