Poached Eggs Over Toasted Garlic Sourdough, Spinach and Crispy Hash Browns

3 04 2012

This is my 100th post! And I wanted to try a new technique I haven’t attempted yet….poached eggs. This meal can be served anytime of the day and is every bit as homey and delicious as it looks! And don’t worry if you don’t get the poaching right the first time, I didn’t either…just keep practicing 😉

Poached Eggs Over Toasted Garlic Sourdough, Spinach and Crispy Hash Browns

The following serves 2 (the hash browns are compliments of my boyfriend’s Mom, they are SO good!):

  • 4 eggs
  • 4 large red potatoes, peeled and grated on a box grater and squeezed dry
  • Unsalted butter
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Paprika
  • About 4 cups baby spinach
  • Garlic (a clove or 2 minced)
  • Parsley, chopped
  • Lemon zest

Add some olive oil to a medium-large saute pan over medium-high heat and cook some garlic until fragrant. Wilt in the spinach and season with salt. Remove the spinach and set aside.

In the same pan, melt about 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the potatoes and press down with a spatula. Season the top of the potatoes with salt, pepper, garlic powder and paprika. Saute until crisp and brown, about 7-9 minutes (be sure not to move them around in the pan, just occasionally press down with a spatula). Flip by using a baking sheet or large plate over the skillet and inverting the potatoes. Melt some more butter and olive oil in the pan, then slide the potatoes back in (uncooked side down). Once again, lightly season the other side of potatoes with garlic powder and paprika. Saute potatoes for another 7-9 minutes until golden brown and crispy on the other side. Carefully remove the potatoes and cut into pie slices.

When the potatoes are just about done, start the eggs. I used an egg-poaching pan to poach the eggs for 2-3 minutes, but if you don’t have one follow these steps instead:

Bring a large pan of water with salt and whatever vinegar you have on hand (about a Tbsp of each) to a boil and then lower to a simmer. Crack an egg (do this one at a time) in a small bowl and then slowly slip the egg into the water. Continue this step with all eggs and poach for about 3 minutes, or until the whites have coagulated. Carefully remove the eggs (one at a time) from the water with a slotted spoon. Rest the spoon on top of a few paper towels to help dry off the water.

While the eggs are poaching, toast or broil bread with some garlic butter (I used sourdough, but use whatever thick bread you have on hand).

To serve: Divide the potato slices and the bread among 2 plates. Divide the spinach equally over the pieces of bread and top with a poached egg or 2. Sprinkle the top of the eggs with some chopped parsley, lemon zest, salt and pepper. Slice the eggs down the center and let the yolk run down the bread….YUM!

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