Préparation :

Sautéed Kale 

• Thinly slice kale, red onion, and garlic
• Preheat a cast iron and add olive oil
• Wait for the oil to get hot before adding the onions and garlic and season with a pinch of salt
• Cook on low for 15 minutes adding a tablespoon of water till the onions are caramelized golden brown
• Add kale and cook for a minute till wilted
• Remove from heat and set aside

Fish Patty

• Finely chop fish and bacon and place into a bowl
• Add egg, panko, and seasoning
• Roll into balls and then sear on a preheated cast iron with avocado oil on high till golden brown
• Set aside

Poach Egg

• Boil 4-6 cups / 1-1.5 liters of water, add a pinch of salt, and 1 tablespoon / 15 ml of white vinegar
• Once the water is at a roaring boil, set it to a simmer and stir it
• Crack your 4 eggs in the center, and cook for 3-5 minutes depending on how runny you like your egg
• Place it on a paper towel-lined plate

Hollandaise 

• Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
• Combine egg yolks, lemon juice, mustard, and hot pepper sauce in a blender container; cover and blend for about 5 seconds
• Turn the blender on; pour melted butter in a slow, steady stream until the sauce is thick and smooth, about 15 to 30 seconds

Assembly:

Toast bread, place patty on the bread followed by the kale mixture, poached egg then hollandaise and finish with chives!