Connect with us


Poached Egg With Sweet Potato And Brussels Sprouts Hash



Recipe (Enough to serve four)

Brussels sprouts – 1/2 a bundle, each sprout sliced into four disk

Sweet potato – 2 peeled and chopped into small cubes of roughly equal size

Red onion – 1/2 roughly chopped

Garlic – 2 cloves minced

White pepper – 1 tsp

Salt – about 1/2tsp or to taste

Black pepper – pinch or two to taste

Coconut oil -2TB (feel free to use any oil, I just like coconut oil at higher temps)

Eggs – one egg for each serving

Thyme hollandaise

Egg yolks – 2

Lemon – juice of 1/2 a lemon

Butter – 4 TB melted

Fresh Thyme – 2tsp chopped

Water – 1TB

Salt and pepper – a few pinches or to taste

Melt you 4 tablespoons of butter in a small sauce pan. Add the 2 tsp of thyme and cook for 1-2 minutes. Turn off heat and let sit to infuse while you prepare the rest of your meal.  Also set out the eggs for poaching on the counter, you want to bring the eggs to room temperature before cooking, it helps with poaching.

Chop up sweet potatoes, Brussels sprouts, red onion, and garlic. Heat a medium sauce pot filled with two inches of water until simmering. This will be used later for your hollandaise, so leave this pot aside (simmering) for several minutes until you have started your hash.

In a separate skillet heat oil on medium low heat and add garlic. Cook for a minute until fragrant. Add onion to this skillet and increase heat to medium. Cook for a few minutes until onion starts to soften. Add sweet potatoes and increase heat to medium high/ high heat. Cook about 8-10 minutes stirring/flipping occasionally until potatoes are almost cooked and start to brown. Add Brussels sprouts and cook for several more minutes until starting to color (4-5 minutes). Season with white pepper, black pepper, and salt.


Now, while sweet potatoes are cooking, you can work on the hollandaise sauce. Combine egg yolks, 1 TB of water and juice of 1/2 a lemon in a small-ish stainless steel bowl and place over the prepared pot of simmering water ( hold with a oven mit or rag – the bowl will get warm ). You want the bowl to be hovering over the simmering water, not touching the water if possible. Whisk eggs/water/lemon juice together for several minutes. It will start to get foamy and thicken. You want to thicken your eggs but not cook them. After 2-3 minutes remove from head and slowly drizzle in butter/thyme mixture while whisking vigorously. Keep whisking until your hollandaise has thickened up some. Set aside.


After you finish the hollandaise, use your simmering pot of water and fill with more water (make sure it is a few inches full) and add in a splash of apple cider vinegar. Heat the pot up to a high simmer/low boil. At this time spoon your hash mixture onto plates to be ready for your poached eggs and get out a wooden spoon. Crack an egg into a small ramekin. Once water is ready, dip the edge of the ramekin into the water and gently pour the egg into the water (one at a time). Use the wooden spoon to gently swish the water surrounding the egg towards the egg to help hold the shape. Cook on a high simmer for 3-4 minutes ( I like my yolk runny) or longer for a cooked yolk. Remove egg with a slotted spoon, let drain and place on top of hash. Spoon over hollandaise. Repeat process for any other servings. Devour and lick plate clean. Happy brunching!


Source :
Continue Reading
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *


Potato and Courgette Frittata




  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

Source :

Continue Reading


Proper Scotch eggs





  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil


  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.


It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source :

Continue Reading


Potato Love Island (Mashed Potato with Sauce)




Ingredients for Potato Love Island

You can use any of your favourite sauces for this Potato Love Island. For the sauce in the video, I used:

  • 250g beef
  • Red wine
  • ½ onion
  • 1 big red bell pepper
  • 1 mushroom
  • Black pepper
  • 2 seasoning cubes
  • Vegetable oil
  • Ginger powder
  • Onion powder
  • Salt
  • Parsley

For the Potato Island:

  • 4 Irish potatoes (spuds)
  • ⅓ tin of Peak Milk
  • 50g (½ stick) Butter
  • 1 tablespoon soft cheese
  • Parsley

Notes on the ingredients

  1. Most of these ingredients can be added to your liking hence why most do not have a quantity associated with it. This meal is so easy to prepare, you can free-style it without getting into trouble.
  2. The combination of Peak Milk, butter and cheese give you the best tasting mashed potatoes ever!
  3. For the soft cheese, I used Philadelphia cheese.

Before you prepare Potato Love Island

  1. Peel, wash and cut the potato into small pieces (se video below).
  2. Slice the onion and the mushroom and cut up the red bell pepper into tiny pieces. I cut some into heart shapes for love effect.
  3. Cut the beef into thin strips.

Cooking Directions

  1. Season the strips of beef with some onion powder, ginger powder, black pepper, stock cubes and thyme. Cover and place in the fridge to marinate for 20 minutes.
  2. Place the potatoes in a pot, pour water to cover them add some salt and start cooking on medium heat.
  3. After 20 minutes, fry the strips with the onions on low heat till tender.
  4. Add the mushrooms and the red bell pepper and fry for a bit.
  5. Add some salt and the red wine and it’s done!
  6. Cook the potatoes for about 20 minutes or till you can easily drive a knife into it.
  7. Add the cheese, butter and Peak Milk.
  8. Mash with a potato masher till very smooth.

Serve with the sauce or enjoy the mashed potatoes on its own.

Source :


Continue Reading

Most Popular