Mack Cake Eggs Benedict with Sautéed Spinach Sweet Potato Hash with Cilantro Spicy Mustard infused Hollandaise sauce

2 cans of jalapeño mackerel fillets 1 large sweet potato (cubed) 2 egg yolks

1 cup of bread crumbs 1 tbsp corn starch 2 tbsp melted butter

1 cup of baby spinach 1 tbsp canola oil ½ tsp lemon juice

2 peeled plum tomatoes (from a can) 1 tbsp sea salt ½ tsp jalapeño mustard

¼ white onion (grated) 1 tsp fresh ground black pepper ½ tsp raw honey

1 egg 1 tsp garlic powder ½ tsp corn starch

1 tbsp turmeric 1 tsp cilantro (coarsely chopped)

1 tsp paprika ½ avocado (sliced)

1 tsp garlic powder

1 tsp sea salt

1 tsp fresh ground black pepper

¼ cup sesame seeds

2 tbsp of canola oil

2 English muffin bottoms.

2 bacon strips (finely chopped)

½ tsp chives (finely chopped)

Directions:

Preheat oven at 425°F. Peel and cut the sweet potato into half inch cubes, put in a Ziploc bag add corn starch, seal and shake until cubes are evenly covered. Spray sheet with non-stick spray, lay cubes on the sheet (make sure they are not touching or on top of each other). Pick two large, drained, peeled tomatoes, butterfly them and lay them on the same sheet. Drizzle with canola oil and add salt and pepper. For the potatoes bake for 15 minutes, then take them out and flip them with a spatula and bake for another 10, as for the tomatoes, take them out when you flip the potatoes.

While the oven is preheating, and the potatoes are roasting, open and drain two cans of mackerel, put fillets in a food processor and pulse it a couple of times so you leave it a little chunky. Put fish in a bowl, add egg, grated onion, half the bread crumbs, turmeric, paprika, salt, pepper and garlic powder. Fold thoroughly. Using and ice cream scoop form balls and then press into patties about an inch thick. That'll be the perfect diameter for the English muffin. On a shallow plate put the other half of bread crumbs and mix with sesame seeds. Coat patties thoroughly and pan fry them over medium heat with canola oil for a couple of minutes on each side or until golden brown.

Now the hollandaise sauce; put three inches of water in a deep, narrow pot (like a sauce pot) and turn the heat to low-medium so the water starts simmering (cannot start to boil or you'll cook the yolks). Place the yolks in a stainless steel or glass bowl and place the bowl over the simmering water. Whisk continuously and vigorously. Add lemon juice. Slowly incorporate the melted butter (do not stop whisking). Remove from heat after 3-4 minutes of whisking, then add honey and mustard. Continue whisking until fully incorporated (whisk in some corn starch while over the pot of water to help thicken is necessary). Cover and let sauce rest.

To poach the eggs, I'm going to tell you a hack I learned to make them the perfect shape because the traditional way didn't work for me. On the same sauce pot with simmering water, raise the heat to mid-high and get the water in a rolling boil. Find your favorite mug or cup (it must be just big enough to fit one raw egg). Place a piece of cling wrap over it and push down in the center of the cup with your finger. Apply some non-stick spray on the cling wrap. Crack and egg and place it in the center of the cup, the cling wrap will be weighed down by the egg so the piece must be large enough so there'll be some left outside the cup for you to grab. Now lift the four corners of the cling wrap and twist around the raw egg leaving as little air as possible and use a twist tie to lock it in place. Place eggs in the boiling water, use a slotted spoon to turn the eggs around (they'll want to stay in the same position and will not cook evenly). Cook in boiling water for no less than two minutes. If you want a less runny yolk, leave them and extra minute or two.

To sauté the spinach, place a pan over medium heat, add oil and baby spinach and salt and stir for a couple of minutes until mildly wilted.

To serve:

On a plate, put toasted muffins, place the roasted butterflied tomatoes on top. Now place the Mack Cake, sautéed spinach and egg over it. Drizzle sauce generously over eggs and sprinkle bacon and chives over sauce. Serve with a side of sweet potato hash with chopped cilantro and a side of sliced avocado with bacon bits.

Oscar Chapa

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.