Poached eggs and sauteed potatoes and mushrooms
Ingredients
- 3 rooster Potatoes
- 2 tbsp olive oil
- 200 g mushroom cut into bite size pieces
- 1 shallot chopped
- 1 clove garlic chopped
- 50 g butter
- 4 Eggs
- 1 tbsp. lemon juice or vinegar
- salt and pepper
Method
- Chop the potatoes into small 3 mm cubes. This will allow the potatoes to cook quickly in the pan! The smaller the faster !
- Once all the potatoes are diced place a saucepan over medium heat and drizzle the oil.
- Add the chopped potatoes and sauteed for 5 minutes using a lid for the first 3 minutes to help create more steam in the pan .
- Stir once or twice and season with salt and pepper.
- Add the mushrooms, shallot and garlic into the pan and continue to sauté for a further 3-4 minutes shaking once or twice ( without the lid ). Add the butter and toss to coat the vegetables in the foaming butter. set aside until needed.
- In the meantime, poach the eggs. Working with 1 or 2 eggs at a time, crack each egg onto separate ramekins or saucers. Add lemon juice to a saucepan filled with water.
- Bring to a light boil over medium-high heat until the water is just simmering with small bubbles rising from the base of pan.
- Using a whisk, stir the water in one direction to create a whirlpool. Slide the egg from saucer into centre of whirlpool and simmer for 3-4 minutes, without stirring.
- Lift the egg onto a clean towel to drain.
- Spoon and divide the potato mixture in serving dishes and add the poached eggs over. Season with salt and pepper and enjoy while hot!
