For the potatoes, I didn’t really follow the recipe. I added tarragon, cumin, paprika, chopped green onions, half a lemon of juice, salt, and pepper. I then cooked them until they were tender in a large frying pan with olive oil on medium-high heat. When the potatoes were within 5 minutes of being done, I added the chopped kale. I definitely want to experiment with my eggs to make them crispier, perhaps by baking them for a bit.
Aaron made the poached eggs by filling a frying pan with water, adding a couple splashes of apple cider vinegar (you can use regular vinegar), and covering the pan with a lid in order to bring it to a simmer. Once simmering, he cracked the eggs and cooked them until the egg whites hardened and the egg yolk looked like it was more solid. I really like my yolks medium-hard so that was exactly how I liked it.
On a side note, a good friend of mine, Dalice, recommended cooking your poached eggs in pasta sauce. She’s a smart lady.
He made the hollandaise sauce using Jamie Oliver’s recipe, except he added a lot more lemon juice. It turned out really well, but he recommends not heating the sauce too much, as it will separate.
My recommendation if your hollandaise isn’t working out is to follow Julia Child’s advice on this site: http://m.cookstr.com/recipes/hollandaise-sauce-4
The potato recipe I was taking inspiration from can be found here: http://sharedappetite.com/breakfast/sweet-potato-and-kale-hash/
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My recommendation would be to try this with a friend. It’s too much work for one person. Also, cook your potatoes first and get them just perfect before starting anything else. They can sit in the oven to keep warm while you start on the eggs, etc.