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
- 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.
- 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.
- 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.
- 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.
Reader ratings (4.07) 
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