Andrew is not a fan of poached eggs. I love them and never order anything else when we go out to breakfast. Andrew used to tell me he didn’t like shrimp, and you saw the last recipe I posted, right? This is not to say that I spend a lot of time attempting to convince others (or even Andrew) of their wrongness and my rightness when it comes to food. I actually think this is one of a handful of areas where I have a lot of sympathy for the other side because I have experience being on the other side, admittedly the wrong side. See, no matter what farm they come from or how they are prepared for me, I cannot eat beets, raspberries, nor cherries. I know. Sad.
We have a general eating rule in our house that goes something like this: even if you don’t like it, try it again. So, I have never stopped trying to like these three things my taste buds and brain completely disagree upon. Our kids are going to love us.
This weekend, after respectfully agreeing, in accordance with our rule, to try the breakfast I made for him, Andrew told me, “This is the first time I’ve ever liked poached eggs. They were delicious.” If you think making a favorite food for someone is satisfying, try making something they claim to not like and then get this kind of response. I began thinking maybe I should run for political office.
There is something magical about this combination of ingredients, both flavor and texture wise. The crispy outside of the browned potato pancakes is a pleasant contrast to the cool and creamy guacamole. The softness of the poached egg compliments the smoothness of the guac without losing its integrity in a biteful of general mushiness. The flavors are mild and work well together. The chopped cilantro on top is essential though, because it gently cuts through the textures and flavors of the other three elements, highlighting what each has to offer.
Poached Eggs with Potato Pancakes and Guacamole
Adapted from Mexican Everyday
(serves 2)
Ingredients:
2 medium red skin potatoes
4 eggs
1 small to medium avocado
1 small clove garlic, pressed
juice of 1/2 lime
small bunch of cilantro, chopped
oil
salt and pepper
Shred the potatoes and squeeze out excess liquid. Form into 4 small pancakes. Heat oil in a large skillet over medium high heat and gently place the pancakes into it, frying on each side until browned and crispy. Remove to a paper towel and season with salt and pepper.
While the potatoes are frying, mash the avocado adding the garlic and lime juice. Season with salt and pepper. Spread the guacamole on top of each of the potato pancakes.
Fill a large sauce pan with 2 inches of water. Add a splash of vinegar and bring to a boil. Immediately turn the heat down to a bare simmer. One-by-one, crack each egg into a bowl and gently slide into the water. Once cooked (depending on your preference it will take 2 to 5 minutes), remove eggs with a slotted spoon. I usually kind of dab the bottom of the spoon on a paper towel to absorb the excess water. Place each egg on top of the potatoes and guacamole. Sprinkle with chopped cilantro and a pinch of freshly ground pepper.
**Apologies for the out-of-focus photo. I was just so excited to eat that I hurriedly snapped a single photo.
I agree, poached eggs are the best. Yours look perfectly cooked. Great photo.
I have experienced the joy of introducing my husband to new and exciting new food items and now. after 33 years, it is his turn to challenge me! Remind me to ask Sandy to tell you about her experience at “Japan Inn” and octopus.
See you Jan 9th!
Libby (Missy Snyder’s mom)
PS I love poached eggs and can’t wait to try the recipe!