INGREDIENTS
Potato planks:
1 medium sweet potato, scrubbed clean
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Pinch cayenne pepper
1/4 teaspoon kosher salt
Sausage:
1 tablespoon Cattle Dog Coffee Roasters Guatemala Espresso
1 tablespoon Montreal steak seasoning or similar
1 teaspoon brown sugar
1/2 teaspoon chili powder
4 Wampler’s Mild Sausage Patties (not frozen)
2 teaspoons olive oil
Hollandaise:
3 egg yolks
1 tablespoon lime juice
1/2 cup butter
Misc Ingredients:
4 large eggs
1/4 cup small diced avocado
1/4 cup small diced tomatoes
Juice of 1/2 lime
Kosher salt
Cilantro for garnish
Chili threads for garnish (optional)
INSTRUCTIONS
Slice four 1/4-inch-thick slices from the unpeeled sweet potato. Drizzle 1 tablespoon of olive oil on a baking sheet. Arrange the sweet potato slices on the sheet turning several times to coat them with the oil. Season both sides evenly with the paprika, cayenne, and salt. Bake the planks in the oven, turning once, until lightly browned and tender-about 15 minutes.
Combine the espresso, steak seasoning, brown sugar, and, chili powder in a small bowl. Spread the seasoning on a small plate. Gently press the sausage patties into the seasoning, coating both sides. Heat 2 teaspoons of oil in a 10-inch skillet over medium heat. Add the sausage to the pan and cook for about 10 minutes per side or until cooked through.
While the sausage is cooking prepare the hollandaise. In a medium saucepan whisk together the egg yolks and lime juice over medium-low heat. Add half of the butter to the pan and continue whisking until combined. Add the remaining butter whisking until melted, combined, and thickened.
Poach 4 eggs for 3 minutes in boiling water; drain and pat dry.
To serve, arrange potato planks on each of the 4 serving plates. Top with the sausage followed by the poached eggs. Drizzle the hollandaise over each. Stir together the avocado, tomatoes, and lime juice. Garnish each plate with the avocado, tomatoes, cilantro, and, chili threads if desired.