An amazing adaptation of Eggs Florentine.
Much healthier, I have replaced the wheat muffin with a thick potato rosti, flavoured with melted onions and garlic.
The poached egg is served with freshly made hummus (in substitution to the Hollandaise sauce), smoked salmon and coriander.
I wanted to, perhaps, make a coulis with the coriander, but thought I would give you the opportunity to comment on the recipe blog page and share how you made the recipe yours, and how it made Christmas morning the best moment to remember after the festive evening.
Recipe: serves 4–6
150 g Smoked Slamon
4–6 Eggs (for poaching)
2 Eggs (to make rosti)
250 g Hummus
3 medium Potatoes
3 heaped tbsp Corn Flour (or Potato Starch, or Arrowroot)
2 Garlic cloves
2 tbsp Vinegar
1 medium Red Onion
1 tsp Coconut Oil
Chop the onion very finely and melt in a skillet over low heat with the crushed garlic, and lid on, for 5–10 minutes.
They are ready when they appear translucent.
Set aside and leave to cool.
Pre-heat oven to 180˚c.
Grate the potatoes into a large kitchen bowl and without washing them, add the corn flour, the melted onions and the eggs. Mix well until it starts sticking together.
Either use cooking rings or make a flat pancake, and then cut to shape, either with a pastry cutter or a pair of kitchen scissors. Fry with the coconut oil for about 5 minutes each side, until nicely coloured and flip over.
Place skillet in the oven and finish cooking for 10–15 minutes.
During this time, poach the eggs in simmering water with a little salt and vinegar. Poach the egg for 3–4 minutes, depending on size and how well-cooked you like your eggs.
Once cooked, the rosti should be crispy on the outside and bounce back a little with pressing with a finger.
Place the rosti at the centre of the plate, add the smoked salmon and scoop the hummus.
Sprinkle with fresh coriander and serve immediately.
For more exquisite flavours, you can also drizzle with toasted sesame oil.
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