- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- 2 Large Sweet Potatoes, peeled and ½” dice (about 2 cups)
- Sliced scallion greens for garnish (optional)
- 6 Large Eggs
- 1 Large Clove Garlic, minced
- 1 tablespoon Olive Oil
- 1/2 teaspoon Black Pepper
- 2 teaspoons Salt
- 2 Sprigs of Fresh Thyme
- 1 cup Onion, 1/2" dice (about 1/2 of a medium onion)
- 1 package Cooked Beets (8.8 oz), 1/2" dice
Orange Hollandaise Sauce
- 3 Egg Yolks
- 1/2 pound Butter
- 1/4 teaspoon Dijon Mustard
- 1 tablespoon Orange Juice Concentrate
- Preheat oven to 350⁰.
- 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.
- Bake for 15-20 minutes depending on desired doneness.
- While eggs are baking, place sweet potatoes in a small pot and cover with cold water with 1 teaspoon salt over high heat.
- Bring to a boil and reduce heat and cook until potatoes are just tender, about 10 minutes.
- Drain potatoes. While potatoes are cooking heat olive oil in a large nonstick skillet over medium to medium high heat.
- Add onions and 1 teaspoon of salt, pepper and thyme sprigs and sauté until onions begin to caramelize, about 6 minutes.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the sweet potatoes and the beets and sauté until heated through, about 3 minutes, remove from heat.
- Add the crab and gently fold to combine. Taste for seasoning adding additional salt and pepper if desired.
- Melt the butter either on the stove or in the microwave.
- 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.
- 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.
- Remove eggs from the cups and lightly dry off water on a towel. Place on top of the hash.
- Drizzle the sauce either over or around the eggs and hash.