soft-poached eggs with sweet potato hash browns

  • 300g sweet potato, peeled and grated
  • 6 eggs 
  • sea salt and cracked black pepper 
  • vegetable oil, for shallow-frying 
  • 1 tablespoon white wine vinegar 
  • 8 spears asparagus, trimmed and blanched 

creamy horseradish sauce

  • 1 tablespoon finley grated horseradish 
  • ¼ cup (60ml) sour cream 
  • 2 teaspoons lemon juice 
  • sea salt and cracked black pepper
  1. To make the creamy horseradish sauce, place the horseradish, sour cream, lemon juice, salt and pepper in a small bowl and stir to combine. Set aside.
  2. Place the sweet potato, 2 eggs, salt and pepper in a bowl and mix well to combine. Heat 1cm oil in a non-stick frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes each side or until golden and crispy. Drain on absorbent paper and keep warm.
  3. Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool.
  4. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce to serve. Serves 4.
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