Sweet Potato Eggs with Mimosa Pesto

This was the 2017 Fast and Furious Forks Winning Recipe from  Team Blink 18 Whew comprised of the following members:

Sous Chef Josh Baker | Tongue N Cheek Truck

Pastry Chef Jason Bridgewater | Patachou Inc.

Sous Chef Assistant: John Herndon

Pastry Assistant: Sam Blythe

"Our team was born of a world of upheaval and darkness," says Josh Baker. "We are here to merely bring joy through food and hospitality. Age is but a number and we are here to simply give flavor to a world where talent and experience mean nothing until we are pitted against formidable opponents."

June 16, 2017

Ingredients

Eggs
  • 3 eggs
  • ¼ cup sweet potato purée
  • 2 tablespoons butter
  • Salt and pepper to taste
For the potatoes
  • 1 pound Sweet potato, peeled and diced
  • ¼ cup butter
  • 3 cups well seasoned vegetable stock
  • 3 cup 40% heavy cream
  • For the potatoes
  • 1 Serrano pepper
  • ¼ cup shredded Traders Point Creamery Clothbound Cheddar
  • ⅓ cup ice cubes
  • Olive oil as needed
For the Pesto
  • 1 pound Arugula
  • 4 Oranges, zest and juice
  • 5 cloves garlic

Preparation

For the eggs:

Whisk the eggs and butter in a cold pan. Set heat to medium low and keep whisking eggs. Once eggs start to set up add a little salt. As soon as eggs are soft enough for your liking, turn off heat and fold in sweet potato purée. Finish with a little pepper. 

For the potatoes:

Place all ingredients in a heavy bottomed pot. Bring to a rolling boil. Reduce to simmer. Cook until potatoes are fork tender. Strain mixture, reserving liquid. Place the cooked potatoes and peppers in blender and add enough reserved cooking liquid to cover. Blend mixture on medium speed, adding liquid as needed to form a smooth purée. Season to taste with salt and pepper.

For the "mimosa pesto":

Place all the ingredients (except the oil) in food processor. Top with ice. Pulse together to form heavy paste. Season with salt and pepper. Emulsify in oil until sauce is formally combined.

Ingredients

Eggs
  • 3 eggs
  • ¼ cup sweet potato purée
  • 2 tablespoons butter
  • Salt and pepper to taste
For the potatoes
  • 1 pound Sweet potato, peeled and diced
  • ¼ cup butter
  • 3 cups well seasoned vegetable stock
  • 3 cup 40% heavy cream
  • For the potatoes
  • 1 Serrano pepper
  • ¼ cup shredded Traders Point Creamery Clothbound Cheddar
  • ⅓ cup ice cubes
  • Olive oil as needed
For the Pesto
  • 1 pound Arugula
  • 4 Oranges, zest and juice
  • 5 cloves garlic
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