30 ml hollandaise
30 ml honey butter hot sauce
100g fingerling potato (blanched)
45g brussel sprout (blanched)
40g caramelized onions
2 egg yolks
50g clarified butter
1 teaspoon cider vinegar
1 teaspoon lemon juice
Using a double boiler whisk together egg yolks, lemon juice and cider vinegar. Continue to whisk together until yolks begin to thicken, gradually whisk in butter to mix until thick and smooth. Preserve in a warm place.
Honey butter hot sauce
1L hot sauce
For hot sauce
Melt butter and allow honey and hot sauce to warm to room temperature. Whisk together all ingredients until smooth. Do not refrigerate.
Before getting started, use a large sauce pot bring a pot of water to a simmer and add 2-3 tablespoons of vinegar to the water.
Sautee chorizo until 50% cooked, add Brussel sprouts, potatoes, and onions. Allow potatoes and Brussel sprouts to brown in the pan, add in honey butter hot sauce and set aside.
Crack both eggs into simmering water and poach according to preference.
Pour hash into a serving dish, place poached eggs on top, nappe (coat) hollandaise over eggs, and garnish with smoked paprika.