Sunday, April 4, 2010

Sunday Recipe - Soft Poached Eggs with Sweet Potato Hash Browns & Asparagus

Found this yummy recipe in the latest edition of Canada's Style at Home. The recipe is by Donna Hay. More recipes of hers can be found here:

Soft Poached Eggs with Sweet Potato Hash Browns & Asparagus

10 oz (300g) sweet potato, peeled & grated
6 eggs
sea salt & cracked black pepper
vegetable oil, for shallow frying
1 tbsp (15 ml) white vinegar
16 spears asparagus, trimmed & blanched

creamy horseradish sauce
1 tbsp (15 ml) finely grated horseradish
1/4 cup (60 ml) sour cream
2 tsp (10 ml) lemon juice
sea salt & cracked black pepper

To make creamy horseradish sauce, place the grated 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 1/2" (1 cm) of oil in a nonstick frying pan over medium heat. Cook 1/4-cup mounds of the sweet potato mixture for 2-3 minutes per side until golden and crispy. Drain on paper towel and keep warm.

Heat a few inches 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 for 3-4 minutes. Remove with a slotted spoon and drain well. Top the hash browns with the asparagus and eggs and spoon the creamy horseradish sauce over the top to serve.

serves 4

Sounds seriously delicious and I can't wait to try it!

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