Ingredients:
Toast
- 4 slices of bread
- 4 eggs
- 1 tbsp / 15 ml vinegar
- 1 bunch of dino kale finely chopped (stems removed)
- ½ red onion
- 2 cloves of garlic
- 2 tbsp / 30 ml olive oil
- 2 tbsp / 6 g chopped chives
Fish Patty
- 2 Yellowtail fillets
- 4 pieces of bacon
- 1 egg
- ½ cup / 60 g panko breadcrumbs
- 1 tsp / 14 g cajun seasoning
- 2 tbsp / 30 ml avocado oil
Hollandaise
- 3 egg yolks
- 1 tbsp / 15 ml lemon juice
- ¼ tsp / 1.25 g Dijon mustard
- 1 dash of hot sauce
- ½ cup / 113 g butter
Preparazione:
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!