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Posts Tagged ‘Poached eggs’

Butternut Rösti with poached eggs

Posted in Brunch, Food, Vegetarian, tagged , , , , , , , , , , on 8 December 2022| Leave a Comment »

We’re big fans of a rösti and these spicy butternut versions are great for Sunday brunch with some poached eggs.

Butternut röstis with poached eggs – serves 4

  • 1 small butternut squash, peeled and coarsley grated
  • 1 large onion, finely chopped
  • 3 tsp sea salt flakes
  • 1 heaped tbsp plain flour
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 bunch of scallions, finely sliced
  • 15g dill, finely chopped
  • 5 large eggs
  • vegetable oil, for frying

Put the grated squash and the onion into a mixing bowl and add the salt. Mix well with your hand and leave to stand for about half an hour. Tip the mixture into a clean cloth and squeeze out as much liquid as possible, then return to the bowl.

Heat the oven to 160C/Gas 3.

Bring a large pan of water to the boil to poach the eggs in.

Line a baking tray with paper and heat a large frying pan over a medium heat.

Add the flour, spices, scallions and most of the dill to the squash mixture and mix well with your hands (gloves recommended). Crack in 1 egg and mix again, adding lots of black pepper. Shape the mixture into 12 small röstis, about 1cm thick.

Heat a good amount of oil in the hot frying pan, then fry the röstis for 5-6 minute on each side until browned and crispy. Keep warm in the oven on the lined baking tray while you fry the rest.

Carefully crack the eggs into the boiling water and poach for 3 minutes.

Put 3 röstis onto each plate, top with a poached egg, a sprinkle of dill and some black pepper.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Crispy Purple Sprouting Broccoli with Poached Eggs

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 24 April 2021| Leave a Comment »

Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.

Crispy PSB with poached eggs – serves 2

  • 300g purple sprouting broccoli
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • poached eggs, to serve

Heat the grill to high.

Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.

Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.

Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.

Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.

(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)

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Nasi Goreng with Poached Eggs

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 16 December 2020| Leave a Comment »

We are forever cooking too much rice and this is our favourite way to use it. It’s also an excellent recipe for using up odds and ends in the fridge.

Nasi goreng with poached eggs – serves 2

  • 1 tbsp olive oil
  • 2 red chillies, shredded
  • 4 shallots or a small onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 1 large carrot, peeled and julienned
  • 150g chestnut mushrooms, sliced
  • 250g pack of ready-cooked rice or leftover cooked rice
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp Asian chilli sauce, plus extra to serve – we use sriracha
  • a handful of coriander leaves, chopped
  • 2 eggs, poached, to serve

Heat the olive oil in a large non-stick pan or wok.

Cook the chilli, shallots, garlic, carrot and mushrooms for 3-4 minutes.

Add the rice and cook for another 2 minutes, breaking it up with a wooden spoon. Mix the brown sugar with and the chilli sauce until dissolved, then stir through the rice. Stir in the coriander.

Divide the rice between two dishes then top with a poached egg and another drizzle of chilli sauce.

(Original recipe by Janine Ratcliffe in Olive Magazine, December 2012.)

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Smoked fish cakes with poached eggs

Posted in Fish, Food, Healthy, Wine, tagged , , , , , on 1 February 2011| Leave a Comment »

It’s another healthy one but not lacking in flavour at all. Haven’t had eggs for ages so poached eggs were a nice treat on the top. Don’t think we’ve ever had mushrooms in a fish cake but they definitely added good flavour and texture so we’ll throw a few in next time too.

Smoked fish cakes with poached eggs (serves 4)

  • 250g potatoes, peeled (and halved if big)
  • 300g smoked haddock
  • 100g button mushrooms, thinly sliced
  • 1 tbsp chopped fresh parsley
  • 1-2 tbsp plain flour
  • 2-3 tbsp sunflower oil
  • 4 medium eggs
  • cooked frozen peas, to serve

Boil the potatoes for 10 minutes until tender but firm. Put the haddock on top, flesh side down, then cover and simmer gently for 4-5 minutes.

Remove the fish, roughly flake and get rid of any skin and bones.

Drain and roughly mash the potatoes, and season.

Dry-fry the mushrooms in a non-stick pan until golden.

Mix the mash, mushrooms, fish and parsley together in a bowl and leave to cool.

Shape the mixture into four fish cakes with floured hands.

Heat the oil in a non-stick pan and gently fry the cakes for 6-8 minutes, turning once.

Meanwhile, poach the eggs and cook your peas.

Top the fish cakes with the eggs and serve the peas on the side.

Original recipe from BBC Good Food.

Wine Suggestion: eggs can be difficult to pair with wine but we had a glass of easy-drinking lemony sauvignon blanc from Bordeaux which did the trick nicely.

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