Roast Mushroom And Potato Hash Recipe
poached eggs, tomato jam, arugula, brown butter hollandaise
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Ingredients
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Vegetables
Condiments
Eggs
Sauce
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 425°F (220°C). Dice the potatoes and mushrooms, toss them with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes until golden and crispy.
- 2
Poach the Eggs
In a pot, bring water to a gentle simmer. Add a splash of vinegar, then crack the eggs into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.
- 3
Make the Brown Butter Hollandaise
In a small saucepan, melt the butter over medium heat until it turns golden brown. In a separate bowl, whisk the egg yolks with lemon juice and a pinch of salt until pale. Slowly drizzle in the brown butter while whisking continuously until the sauce thickens. Adjust seasoning with salt and pepper.
