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Poached eggs

Poached eggs

Poached eggs
with crispy bacon served on potato latkes 

2 large russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying
8 pieces streaky bacon
4 eggs
1tsp salt
2tsp white wine vinager
Method for potato latkes:
grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out as much moisture as possible. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Lay paper towels on to a cooling rack. In a large skillet heat 1/4 inch of oil over medium-high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides.

For the crispy bacon:
Preheat oven to 180’. Lay bacon out in oven tray and bake until crispy.
For the poached eggs:
Half-fill a large pot with water. Add 1 teaspoon of salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.

Carefully drop the eggs into the simmering water and allow to poach by turning off the heat and covering the pan. Set your timer for 5 minutes.
Remove eggs with slotted spoon and serve.

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