Monday, August 23, 2010
I stayed at my parents' house this past week, and on Saturday my mom and I made a delicious breakfast of poached eggs over hash browns. My mom is a Master Poacher of Eggs, which is interesting, because she doesn't really cook much of anything else, and even some really talented home cooks avoid poaching eggs because it's supposedly so difficult. She's an egg savant.
1 medium potato per person
1 medium white onion per 3-4 potatoes, diced
couple cloves of garlic
Halve and par boil the potatoes for about 10 minutes. Run cold water over them to cool them off, then grate them.
Melt a generous amount of butter over medium heat in a pan. (Put a wide, shallow sauce pan of water on the stove to boil at this step). Add everything but maple syrup to the melted butter. Cook, tossing it every few minutes until the potatoes are sufficiently browned, then drizzle a little maple syrup over top and cook for an additional 5 minutes or so.
Just before the maple syrup step, when your water is boiling, begin poaching your eggs. Crack them directly into the water, VERY gently. I poach them for exactly as long as the toaster takes to make toast on medium, because that's what my mom does. Even when I'm not actually making toast, I use the toaster to time the eggs. Because I've never bothered to just time how long the toaster takes and remember it. It's probably about 4 minutes--so the yolks are still drippy, but the whites are cooked. I don't know, just use your toaster.
Put the hash browns on a plate, and when the eggs are done, gently scoop them out of the water with a slotted spoon and place them over top of the hash browns.