We’re making Braised Lamb & Root Vegetable Hash, Poached Eggs and Béarnaise Sauce with Chef Nick Rabar of Avenue N. This meal is perfect for an Easter brunch.
1ea. Idaho Potato, Small Dice
1ea. Sweet Potato, Small Dice
1ea. Turnip, Small Dice
1ea. Rutabaga, Small Dice
1ea. Vidalia Onion, Small Dice
8oz. Braised Lamb, Pulled, Course Chopped
1/8 bunch Chives, Sliced Very Fine
1oz. Olive Oil
1/8 stick Unsalted Butter
2ea. Egg Yolks
½ ea. Stick Butter, Clarified
2ea. Tarragon Sprigs, No stem, Minced
1ea. Dill Sprig, No stem, Minced
¼ teaspoon Tarragon Vinegar
As needed Kosher Salt
In a double boiler over low medium heat, whisk eggs to warm. Once warm, slowly add the clarified butter until it fully emulsifies. Add chopped herbs, a pinch of salt, and vinegar. Reserve.
In a large sauté pan over medium high heat sauté potato, sweet potato, turnip, rutabaga and onion in olive oil and lightly caramelize. Fold in whole butter to finish.
In a 4qt. stock pot ¾ full of water, bring water to simmer, about 180 degrees. Stirring slowly, drop egg into water and allow to cook for 4 minutes to reach and over easy temperature.
On a large white plate, add hash, then top with egg, then top with béarnaise.
More information: http://www.avenuenamericankitchen.com/index.php