Poached Eggs

Here’s our version of a brunch classic. We’ve switched out the English muffin for potato, and for the hollandaise sauce, we’ve cut out half the butter and used extra olive oil to emulsify it. The olive oil is a nice complement to the sun-dried tomato. By the way, don’t cheap out on the bacon. Use the good stuff—double-smoked only.

By Chef David Robertson, The Dirty Apron

Poached Eggs

Serves 4

Ingredients

Herb potato rosti

  • 2 Russet potatoes, peeled and finely julienned
  • 2 sprigs of rosemary, chopped
  • 2 sprigs of thyme, chopped
  • 1 Tbsp vegetable oil

Sun-dried tomato hollandaise

  • 1/3 c unsalted butter
  • 1/4 c olive oil
  • 3 egg yolks
  • juice of 1 lemon
  • 11/2 Tbsp sun-dried tomatoes in oil, drained and finely chopped into a paste
  • 2 sprigs of Italian parsley,finely chopped

Poached eggs

  • 2 Tbsp white wine vinegar
  • 4 eggs
  • 8 slices double-smoked bacon, cooked until crisp

Directions

Herb potato rosti

Preheat the oven to 180°F. Combine the potatoes, rosemary and thyme in a medium bowl and mix well. Season with salt and pepper. Using your hands, squeeze out any moisture from the potato.
Heat the vegetable oil in a nonstick pan over high heat. When the oil begins to smoke, scoop 1/4 of the potato mixture into the centre of the pan, pressing it down to form an even layer that completely fills the pan. Cook until golden and crisp, 3 to 4 minutes. Reduce the heat to low. Flip the rosti over and cook until the other side is golden and crisp, 2 to 3 minutes more. Transfer the cooked rosti to a plate and place in the oven to keep warm. Repeat to make 4 rosti.

Sun-dried tomato hollandaise

Melt the butter and olive oil in a small saucepan over medium heat, then remove from the heat and allow it to come to room temperature.
In a small bowl, whisk together the egg yolks, lemon juice and sun-dried tomatoes until smooth. Add the butter–olive oil mixture in a slow continuous stream, whisking constantly, until the sauce thickens. Finish with chopped parsley and season with salt and pepper. Set aside.

Poached eggs

Choose a pot large enough to hold the 4 eggs at once. Fill it with 2 inches of water, add the vinegar and bring to a boil over high heat. Reduce the heat to a gentle simmer.
Have 3 or 4 paper towels on hand. Carefully crack an egg into a small bowl, then gently slide the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a small bowl and gently blot them dry with a paper towel.

To assemble

Place a rosti on each individual plate. Set two slices of bacon over the rosti, top with an egg and a few spoonfuls of the sun-dried tomato hollandaise. Serve immediately.

Chef's Note: Stay close to your pot when poaching the eggs, as they can go from soft to hard very quickly.

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