January 21, 2012

Poached Egg over Pan Fried Potatoes

I only make poached eggs if I have a starch to eat them with, something to soak up the creamy yolk.  I don't usually buy bread because of the pressure to finish the whole loaf, so I opt for a individually sized roll, a bagel or in this case, some soft cubes of potato!

Makes 1 serving

1 egg
1 small potato (diced evenly into tiny pea-sized cubes)
1/4 of a small yellow onion (diced evenly, same size as potato pieces)
2 teaspoons of olive oil
Fresh cracked pepper

Fill a pot with water high enough to cover an egg.  Heat on high until boiling.

On another burner, add olive oil to a pan over low heat.  Once oil is heated, add onions and sauté for a couple of minutes until soft.  Stir in potatoes, a pinch of salt and pepper and cook until they are fork tender and starting to lightly brown.  Add a bit more olive oil if the pan dries up.

Fill a pot with water high enough to cover an egg and bring to a boil.  Once boiling, reduce the heat just enough so that the water becomes still.  Carefully crack an egg into a small bowl (making sure you don‘t break the yolk), stir the water in the pot in a circular motion until a whirlpool forms, then gently slip the raw egg into the middle of the whirlpool and leave it untouched.  Immediately set a timer:

3 minutes (for softer whites and fully runny yolk)
4 minutes (for cooked whites and runny yolk)
5 minutes (for cooked white and slightly cooked yolk)

Meanwhile, keep turning potatoes until they are soft, fully browned and slightly crusted.  Transfer them to a plate.  When the timer goes off, remove your egg with a slotted spoon and place on top of potatoes.  Sprinkle with salt and pepper.

This dish is great with a side of arugula with a tiny bit of olive oil, salt and pepper (as shown).  Chopped basil, parsley or chives would also be a delicious garnish.

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