An alternative to traditional Eggs Benedict, this version is Paleo and Whole 30 compliant!
Preheat oven to 200 degrees.
Line a colander with two paper towels. Peel and grate potato, sprinkle with salt and toss pour into colander and allow to sit for 10 minutes
While potatoes rest, in a medium bowl whisk together egg, pepper and half the chives. After potatoes have rested for 10 minutes use paper towels to ring out any excess water and then pour potatoes into bowl with egg mixture, stir until very well combined
Set an oven safe pan on the cooktop on med-high heat for two minutes
Add olive oil or ghee to heated pan, use enough to coat pan well
When pan and oil are hot but not smoking, use a large spoon to gently place potatoes in pan (about 1/4 cup per fritter) Use the back of the spoon to spread potatoes into a circle
Cook for 4-5 minutes until first side is golden, gently turn, lowering heat if necessary. When all fritters are done, place pan in oven to keep fritters warm while you make eggs and sauce
I recommend watching the video linked above for a quick egg poaching tutorial. Work in batches poaching two eggs at a time.
Crack two eggs into a small dish
When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop eggs gently right into the center of the vortex
Cook eggs 2 1/2 -5 minutes: 2 1/2 minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course
Melt ghee (or butter) in a small pan until very warm but not simmering and set aside
To blender add yolks, lemon juice, dijon and spices
Whirl for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately
When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.
Pour Hollandaise sauce over eggs