Crab, Sweet Potato and Beet Hash with Poached Egg and Hollandaise

Instructions

1. Preheat oven to 350⁰.
2. Place 1 tablespoon of cold water into each cup of an either nonstick or lightly oiled muffin pan and crack one egg into each cup, being careful not to break yolk.
3. Bake for 15-20 minutes depending on desired doneness.
4. While eggs are baking, place sweet potatoes in a small pot and cover with cold water with 1 teaspoon salt over high heat.
5. Bring to a boil and reduce heat and cook until potatoes are just tender, about 10 minutes.
6. Drain potatoes. While potatoes are cooking heat olive oil in a large nonstick skillet over medium to medium high heat.
7. Add onions and 1 teaspoon of salt, pepper and thyme sprigs and sauté until onions begin to caramelize, about 6 minutes.
8. Add the garlic and sauté until fragrant, about 1 minute.
9. Add the sweet potatoes and the beets and sauté until heated through, about 3 minutes, remove from heat.
10. Add the crab and gently fold to combine. Taste for seasoning adding additional salt and pepper if desired.

Hollandaise Sauce

1. Melt the butter either on the stove or in the microwave.
2. Add the egg yolks, mustard and orange juice to a blender and process for about 5 seconds until combined. Turn the blender on high speed and slowly drizzle the hot butter in a thin, steady stream. Taste and adjust seasoning with salt and pepper if desired. The sauce will thicken almost immediately and can be adjusted for consistency if too thick by adding a small amount of hot water. Sauce can be kept warm by placing in a bowl over a warm water bath.

To Plate

1. Using a ring mold or measuring cup, portion the hash onto plates, press down either onto the molds or into the cups to bind slightly.
2. Remove eggs from the cups and lightly dry off water on a towel. Place on top of the hash.
3. Drizzle the sauce either over or around the eggs and hash.