• Heat the water, vinegar and maple syrup in a pot to 155 degrees F. Using a thermometer, keep it at this temperature until ready to poach eggs.

Salad Assembly

• Combine the radish with the herbs, oil, and lemon juice.
• Season with salt and pepper and reserve until service.

Hash Assembly

• In a heavy bottom Sauté pan heat the oil.
• Add the sweet potatoes and cook until tender stir occasionally. , remove from pan.
• Return the pan to the heat and add more oil if needed.
• Sauté the onions and the peppers until tender.
• Add the sweet potatoes back to the pan and stir.
• Add the spinach and cook until wilted.
• Stir in the mustard and season with salt and pepper.
• Keep warm until ready to serve.

Poaching

• Crack each egg into a small ramekin.
• Using a slotted spoon, gently stir the maple water poaching liquid to create a vortex in the liquid.
• While the water is swirling, carefully pour the egg into the water on the side of the pan.
• Repeat with the remaining eggs being careful not to overcrowd the pan. (3-4 eggs at a time, depending on pan size)
• Gently lift the egg from the bottom of the pan as it cooks.
• Once the egg has poached for 3-4 minutes, carefully remove using the slotted spoon and keep warm on a cookie sheet until ready to serve.

Plating

• To serve, place a spoon of the hash in the center of a plate.
• Create a well.
• Place two poached eggs in the well
• Top with the radish salad.