Poached Egg with Asparagus and Potato Hash. a brunch recipe for the long weekend
We are off to Belgium tomorrow for a few days with Pierre’s mother in the Ardennes, so expect some inspiration from our trip when we get back. We particularly love the croquettes (not floury potato ones though – the oozing melting cheese ones that are made using chilled bechamel sauce), waffles and frites. We will be driving down so that we can stock up at the Calais hypermarkets as well as some goodies from Belgium and Luxembourg. Driving with two young children does not leave huge amounts of space for food, but we look forward to getting some food and props from the continent. In the meantime, here is a brunch dish that will set you up for the day. Not the best pictures on this one but it really is a good brunch dish! Simple to prepare and easy to adapt it is perfect weekend fare. The base is a potato hash to which you can add in seasonal asparagus and red onion as we did here, or other seasonal vegetables (mushrooms, leeks, peppers, jalapenos… ). Top it with a poached egg and you have a restaurant worthy seasonal meal with the poaching of the egg being the only potentially hair raising moment. We tend to use the Mermaid Bakeware Food Rings quite a lot – they let you quickly create towers of food, great for presentation (though you can see from the main picture that on this occasion the tower collapsed a little!).
- 400g Potatoes, peeled and chopped
- 150g Asparagus, chopped
- 1 large red onion, chopped finely
- 1 clove garlic, chopped or minced
- 1 Tablespoons Olive Oil
- 4 large eggs (or Duck Eggs)
- 1 tablespoon chopped parsley
- Salt and Pepper
- Preheat oven to 200DegC
- Peel and chop the potatoes into 1.5 cm cubes
- Finely chop the onions and fry with the oil until they are softened.
- Add some chopped garlic, and then potatoes
- Cook in the frying pan until the potatoes are lightly browned.
- Add the chopped asparagus and season
- Place in an oven proof dish and bake for 20 minutes (or when the potatoes are softened) then place portions onto warmed plates.
- Top with poached eggs - one or even two eggs (or a Duck egg!)
- To poach the egg, bring water to boil in a large saucepan, add a couple of drops of vinegar
- Turn heat down
- Use a whisk to create a whirlpool effect and into the vortex drop the egg (you can crack it straight in or you can crack the egg into a jug first then pour it into the water)
- The egg will cook to soft set in about 3 minutes (longer with larger eggs).
- Remove the egg from water with a slotted spoon and place on a paper towel to let some of the water dry off
- Carefully place it on the potato hash and then top with chopped parsley, salt and pepper.
We are adding this to Karen at Lavender and Lovages Herbs on Saturday linkup – this month hosted by Anneli of Delicieux
And Ren who hosts the monthly Simple and in Season linky which hosts a wonderful range of seasonal treats.
Any foodie suggestions of what to buy in the French and Belgian hypermarkets are most welcome!