Beef hash and poached eggs with easy hollandaise

Kevin MacGillivray: Chef

It's always good to have basic ingredients such as eggs in the fridge as they are so versatile and can be added to any number of dishes. This recipe is to use up your eggs and assumes you have leftovers from your Sunday Roast.

Ingredients:

Hollandaise sauce:

2 egg yolks
1 tsp dry mustard
Pinch cayenne pepper
2 tbsp water
1 cup (1/2 lb) unsalted butter, melted
1/2 lemon, juiced
Sea salt and freshly ground black pepper

Beef hash:

2 tbsps extra virgin olive oil
2 tbsps unsalted butter
1 onion, chopped
2 cups chopped cold roast beef or lamb beef
2 cups chopped Herbed Root Vegetables
2 tbsps chopped fresh chives, plus more for garnish
Sea salt and freshly ground black pepper

Poached eggs:

4 eggs
2 tablespoons white vinegar

Method:

Hollandaise sauce:

Put the egg yolks, mustard, cayenne and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running.
Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt and pepper.Thin the hollandaise with a little water if it is too thick.
Keep warm while you fry the hash and poach the eggs.

Beef hash:

Heat the oil and butter in a nonstick pan over medium heat, add the onion and cook until soft (about 5 minutes).
Add the beef, vegetables, and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes.

Poached eggs:

Meanwhile, fill a large pan with water, bring the boil and add the vinegar. Reduce the heat until the water is just barely bubbling.
Crack each egg into a small bowl and carefully slide the eggs into the water. Cook until the eggs are set (about 3½ - 4 minutes).
Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.

Serve:

Place ¼ of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives.