Poached Eggs:

2 Eggs per person

Water

Vinegar

Sweet Potato Hash

Fill shallow pan with water and add a splash of vinegar

Heat to a rolling boil

Reduce heat to a bare simmer (avoid as much water movement as possible)

Break egg into a shallow ramekin

Gently pour egg from ramekin into water

Poach to required doneness (soft egg generally 3 mins.)

Repeat

Remove eggs from water using slotted spoon and place on Hash

Sprinkle with sweet paprika and serve

Note: I find eggs generally poach better if at room temperature as opposed to straight from the fridge.

Per Person:

1 Sweet potato

1 Shallot

2-3 Mushrooms (I use Crimini)

2 rashers thick cut Bacon

Basil Oil

Chopped Fresh herbs (I use basil, lavender, thyme, & oregano usually)

Slice bacon into 1/4 inch strips and saute until translucent - do not crisp!

Peel sweet potato and dice into 1/4 inch cubes

Peel Mushrooms and dice into 1/4 inch cubes

Peel and thickly slice shallots (approx 1/4 inch)

Toss shallots, sweet potato, herbs and mushrooms in oil

Add bacon and toss (if you want you can omit the oil and use bacon drippings to coat)

Refrigerate overnight to marinate flavors if you wish

Preheat Oven to 400F

Line shallow sided baking sheet with foil and lightly oil

Place sweet potato mix in single layer on sheet.

Bake for approx 25 mins (or to desired crispness); turn once during cooking.

Place hash on plates and top with poached eggs.

Note: Shallots and mushrooms will cook fastest. If you slice them too small, they will burn.