Poached Eggs Recipe
Two poached eggs, one basted with roasted red salsa and the other with green tomatillo salsa, potato-corn hash, arugula and pickled red onions
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Ingredients
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Poached Eggs
Salsas
Potato-Corn Hash
Garnishes
Method
Poaching the Eggs
- 1
Prepare the Water
In a large pot, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk or longer if you prefer a firmer yolk.
- 3
Preparing the Potato-Corn Hash
- 4
Cook the Potato
Peel and dice the medium potato into small cubes. Heat 1 tablespoon of olive oil in a frying pan over medium heat.
- 5
- 6
Add the Corn
Stir in 1 cup of sweet corn kernels and cook for an additional 3-4 minutes until heated through.
Assembling the Dish
- 7
Plate the Hash
On a plate, create a bed of the potato-corn hash.
- 8
Add the Eggs
Carefully place one poached egg on top of the hash, then baste it with 1 tablespoon of roasted red salsa. Place the second poached egg and baste it with 1 tablespoon of green tomatillo salsa.
- 9
Garnish
Top the dish with 1 cup of arugula and sprinkle with 1 tablespoon of pickled red onions before serving.