Poached Eggs & Tomato on Potato Pancake
Source of Recipe
chrisp4kids
List of Ingredients
1/2 cup chopped onion
1-1/2 cups coarsely grated, peeled russet (baking) potatoes (about 1-1/2 large potatoes)
1/4 teaspoon freshly ground pepper
4 large eggs, poached
Four 1/4-inch thick slices of vine-ripened tomatoes
4 basil sprigs as garnish Recipe
In a bowl, combine the onion, potatoes, pepper. For each pancake, spread 1/2 cup of mixture on a non-stick grill or skillet, keeping pancakes two inches apart. Cook over moderately low heat, undisturbed, for 20 minutes. Increase heat to moderate and cook the pancakes for 5 to 10 minutes more or until the undersides are browned. Turn the pancakes and cook them for 10 minutes more. The pancakes may be kept warm in a preheated 250-degree oven for up to 30 minutes while you poach the eggs.
Arrange the pancakes on heated breakfast plates top each one with a tomato slice and then top each tomato with a hot poached egg. Serves: 2
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