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4
10 minutes
30 minutes
2 sticks butter plus additional stick (for English muffins and fried eggs)
3 egg yolks
Juice from ½ lemon
Salt/pepper to taste
Cayenne pepper, pinch
1 bag mini golden yellow potatoes, diced
1 small onion, diced
2-3 handfuls fresh spinach
3-4 English muffins, diced
4 eggs
Blackstone Lumber jack seasoning, to taste
Heat griddle to medium low. Place a small pot on one side of the griddle and melt 2 sticks of butter. Once the butter has melted, add 3 egg yolks to the blender and juice from ½ lemon. Pulse until well combined. Drizzle in melted butter slowly while blending. Once all of the butter has been added, add salt/pepper and cayenne pepper. Blend until thickened. Keep the lid on the blender so the hollandaise sauce stays warm.
While you’re making the hollandaise sauce place the diced potatoes on the griddle, squirt water around the potatoes, and cover with the dome. Steam the potatoes under the dome for about 5 minutes. Add diced onions and season with Lumber Jack seasoning.
While the potatoes and onions are sautéing, add the diced English muffins to the griddle with about 1 tbsp butter. Allow to toast.
Once the English muffins have toasted, add 2-3 handfuls of spinach to the potatoes and onions, sauté until the spinach has softened. Add the English muffins to the mixture and combine.
Cook 4 eggs to your desired likeness: over easy/fried, etc.
To plate: Add hash mixture to a platter. Add cooked eggs on top and drizzle hollandaise sauce over. Garnish with chopped parsley and enjoy!
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