How to Make Soft Poached Eggs with Sweet Potato Hash Browns | Waitrose
Here's an easy poached egg and hash brown recipe that makes a brilliant brunch or lunch - it's vegetarian and gluten free too.
See the full recipe here:
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3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Hello There Friends, Today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your better half which only take 5 minutes to cook! as long as you've got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
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Hash, Smoked Salmon & Poached Egg | Brunch | Restaurant Style #poachedeggs @HappyBaker#hash#salmon
Today i am still sharing about how to cook the Potatoes. For full recipe please watching the full video and hope you are all enjoyed.
INGREDIENT
* 3 grated potatoes
* 1 shredded parmesan cheese
* 1 tbsp of corn flour
* 1 tbsp of rice flour
* 1 pressed garlic
* 1 tsp of salt
* 1 tsp of chili powder
* Onion powder
* black pepper
- First, peel the skin of potato wash clean and grate it with the grater, after that pour the water into potato, drain then remove to the cloth squeeze out the water until really dry, heat the skillet add 1 tbsp of butter fry it for half cook about 3-5 minutes.
- Transfer the fry potato into mixing bowl and 1 bowl of shredded parmesan cheese, 1 tbsp of corn flour, 1 tbsp of rice flour,1 tsp of salt, 1 tsp of chili powder, onion powder, 1 pressed garlic and black pepper, mix to combine, and then shape them in to round or oval shaped
- Coat the potato with corn flour before fry, put into hot oil and fry the hash until turn browned at outside part or cooked.
- place the hash on the serving plate and add a sour cream as topping and smoked salmon, lettuce and slices radish.
- Poached egg.... strain the egg from the water, and scoop out the egg and yolk together and put into boiling water cook for about 2-3 minutes, take out and place to the water to stop the egg from cooking. place it at the side of hash and smoked salmon and add a slice of lemon too
- Hash, smoked salmon, poached egg ready to serve, enjoy .
Other POTATO IDEAS recipe
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Swiss Rosti
Chicken lollipop with potatoes
STEAK RECIPE
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DELICIOUS LAMB CHOP
LAMB SHANK
PAN SEARED SALMON
BEEF STEAK
SCOTCH EGG
#poachedegg#hashbrown#smokedslamon#delicious
#brunch#breakfast#dinner#lunch#westernfoodrecipe
MasterChef Does Poached Eggs | MasterChefUK
How to make poached eggs, hashbrowns and the perfect crispy bacon, by John Torode. (Taken from Celebrity MasterChef 2017).
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Chorizo hash with poached egg & Breakfast Pizza recipe
Steve cooks 2 quick, easy and tasty breakfasts
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Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas
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***RECIPE, SERVE 3-4***
6 eggs
1 28 oz (800g) can whole tomatoes
1 14 oz (400g) can chickpeas
1 bunch green onions (any onion is fine)
1 poblano pepper (any pepper is fine)
3-4 cloves garlic
a squeeze of tomato paste
cheese for garnish (feta is traditional, I used gorgonzola)
fresh herb for garnish (I used mint)
spices (I used whole cumin and fennel seeds, smoked paprika and black pepper)
salt
olive oil
Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet.
Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.
With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning.
When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.
If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max.
Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking.
Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.
Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.