Butternut Squash Leek Latke Benedict

Ingredients

• Hollandaise Sauce and Poached Eggs
• 10 tablespoons unsalted butter, cubed
• 1 cup cup of water, for the double boiler
• 3 egg yolks
• 1 teaspoon water
• 1 pinch granulated sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cayenne powder
• 1/8 teaspoon ground mustard
• 1 large pot of almost-boiling water
• 1 teaspoon white distilled vinegar
• 2 eggs (at a time - you pros go ahead and poach as many at a time as you can, my limit is 2 at a time - you'll probably end up needing 10-12 eggs for the whole recipe; adjust as needed)
• Butternut Squash & Leek Latkes
• 1 small butternut squash, peeled
• 2 large leeks, cleaned
• 2 tablespoons cornstarch
• 2 tablespoons flour or matzoh flour
• 2 eggs
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar
• 1 small pinches ground cinnamon

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