Sweet Potato, Pork, Poached Egg Hash

 Updated 8/4/2020

Servings: 4

 Ingredients:

• Pork cuts – 1 pound
• Salt and pepper
• Thyme – 1 sprig
• Smashed garlic clove – 4 cloves
• Chicken stock – 3 cups
• Extra-virgin olive oil – 3 tablespoons
• Peeled, cut sweet potatoes – 2 pounds
• Chopped shallots – 3
• Red wine vinegar – 2 tablespoons
• Maple syrup – 2 teaspoons
• Poached eggs - 4

 

Prep:

 

Preheat the oven to 275 degrees F. Season the pork generously with the salt and pepper. Add on the thyme and garlic, pour the stock over the pork and bring to a simmer over lower heat so you don’t burn it. Braise for around 3 hours. Chill the pork overnight.

 

Cut the pork into bite sized pieces and add to a skillet over medium-high heat and sauté until browned. Transfer to a bowl. Season the potatoes with salt and pepper and sauté until golden brown. Add to the bowl with the pork.

 

Use two tablespoons of oil and the shallots to a pan on the stove and sauté until fragrant. Return the pork and potatoes to the pan with the shallots. Drizzle the remaining oil, vinegar and syrup over the mixture. Heat up and stir to coat.

 

Serve with a poached egg on top of each mixture.

 

 

Seared Scallions with Poached Eggs

 June 30th 2020

Servings: 2

 Ingredients:

• Scallions – 2 bunches

• Extra-Virgin olive oil – 3 tablespoons

• Lemon juice – teaspoon

• Salt and pepper

• Poached eggs – 2

 Prep:

 Mince one of the scallions and put it in a bowl and then add in two tablespoons of oil and lemon juice. Season with salt and pepper and then set it aside.

 Drizzle oil over the remaining scallions and toss to coat. Season these with salt and pepper. Heat in a large skillet over medium-high heat and cook until they are tender and slightly charred.

 Divide the scallions onto each plate and add the poached egg on top of each of the scallions.

 

Toast with Garlicky Poached Eggs

May 18th 2020

Servings: 4

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Ingredients:

• Pale green parts of green garlic chopped – 1 cup
• Olive oil – ½ cup
• Pinch of salt
• Toasted bread – 4 slices
• Perfectly poached eggs – 4

Prep:

 Simmer together the garlic, oil and salt over medium heat. Cook until the garlic is soft and fragrant, around 40 minutes. Mash this mixture onto each piece of toast and top with the perfectly poached egg.

 

Avocado + Eggs

September 24, 2019

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Serves: 2-3

Preparation Time: 10 minutes 

Ingredients

3 large eggs
2 avocado
1 cup of salty ricotta
1 teaspoon of chili flakes 
½ cup of chopped fresh parsley
1 teaspoon of extra virgin olive oil
3 slices of good bread (preferably sourdough)

Directions

Prepare eggs in the PremiumWares Egg Poacher. Release the eggs onto a plate and set aside.  In a separate bowl add the ricotta and avocado and mash with a fork. Season with oil, chili flakes and parsley. Do not add more salt as the ricotta is already salty. Place a scoop of the avocado mixture onto a slice of bread and put a poached egg on top. Sprinkle a pinch of chili flakes on  top of the egg. Repeat. Healthy and delish!

 

 

 

Hollandaise sauce

They say you know a good cook by his sauce and there are hardly any better breakfast sauces than the classic Hollandaise sauce. Rich, creamy and incredibly delicious, this sauce is what gives the classic eggs benedict its iconic status. Here is the recipe.  

Serves: 3-4

Preparation Time: 10 minutes

Ingredients
3 egg yolks
2 teaspoon white vinegar
125 grams of unsalted butter, cubed or broken up
Salt as per taste
Pepper as per taste 

Directions
Separate the eggs from the yolk with the help of the Pluck Yolk Extractor. Then add vinegar and lemon juice to the egg yolks and whisk with a wire whisk until they are light, airy and frothy. Next, take the bowl and place it over a pan of simmering water and continue to whisk until the mixture thickens. Add the  butter and keep whisking until the sauce is nice and thick. If the sauce appears to be splitting, then remove it from the heat and keep whisking it. Season with salt and pepper. Spread it on breakfast muffins and enjoy!