No-Muffin Eggs Benny with Ghee Hollandaise

1. Prepare hollandaise: In a small saucepan, melt ghee. In a blender, combine egg yolks, Dijon, 1 tbsp tepid water and lemon juice. With motor running, stream in ghee. The sauce should be thick enough to coat the back of a spoon. Season with salt and additional lemon juice. Pour into a bowl and cover to keep warm. Set aside.

2. Prepare fritters: Using a towel, squeeze out excess water from potatoes. In a large bowl, combine potato, onion, 1 egg, arrowroot and salt; mix thoroughly. In a heavy skillet, heat oil on high. Working in batches, place 2 tbsp mixture into oil per fritter. Reduce to medium heat and flatten out with a spatula. Cook fritters until golden brown, about 3 minutes per side. Transfer to a paper towel–lined plate.

3. Meanwhile, bring a medium pot of water to a simmer. Add vinegar. Crack remaining 6 eggs into small bowls or cups. Use a wooden spoon to stir simmering water carefully around the rim of pot to create a circular motion. Working in 2 batches, add eggs, 1 at a time, to center of pot. Return pot to a gentle simmer on low heat and cook eggs until set yet still runny in middle, about 3 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

4. On each serving plate, place 2 fritters and top with 1 egg. Drizzle sauce over top. Sprinkle with cayenne and parsley (if using).