Poached Eggs and Avocado on Hash Browns
A DIY Cafe-quality brunch of perfectly poached eggs, creamy avocado and crispy hash browns.
|Preparation Time:||15 minutes|
|Cooking time:||5 minutes|
- 750g desiree potatoes
- 2 teaspoons salt
- extra light olive oil oil or canola oil, for deep frying
- 8 eggs
- 2 avocados, mashed and seasoned
- tomato relish, for serving
Peel the potatoes and place in a microwave-safe bowl. Add 1 cup of water and microwave on High for 10 minutes, turning over halfway, until potatoes are par-cooked. Alternatively, boil or steam until they are par-cooked. Cool slightly and finely grate. Mix in salt. Shape into 8 rounds using a 10cm ring. Heat the oil in a wok or deep pan and deep fry potato rounds until golden and crisp. Drain on absorbent paper.
To poach eggs, use a deep saucepan of boiling water and add at least 2 tablespoons vinegar. Break egg into a small bowl. Reduce water to a simmer and swirl before gently lowering the egg into the centre of the whirlpool. Simmer for 2-3 minutes until done to your liking. Remove with a slotted spoon and drain on absorbent paper. Depending on the size of your pan, you can cook several eggs at once this way.
To serve, spread hash browns with avocado, top with poached eggs and a dollop of relish.