My first post from my iPhone…I hope this works. Last night I made one of my go-to simple and quick dinners: an egg poached in sauce. It’s a great because you can serve it on top of anything. A piece of cheese toast with tomato? Sure! Leftover stir fried veggies? Perfect! Or, one of my favourites, shoestring potatoes pan fried with veggies.
Poached Egg in Sauce
1 large potato (from EOGG)
1/2 cup vegetables (I used leftover orange pepper and green beans I had frozen)
1/2 cup tomato sauce
2 eggs
The potatoes take a bit of prep, but it’s easy. Just wash and grate on a box grater (you can peel them if you prefer, but I like the peel on). Wrap the shredded potatoes in 2-3 paper towels and squeeze out over the sink. You want to get rid of as much water as possible – it makes the potatoes cook up more crisply. Heat about 3 Tbs olive oil or butter in a cast iron skillet on medium, add the potatoes, and season with salt and pepper. You want them to get nicely browned, so don’t stir them too much, but break them up and flip them periodically with a spatula.
Bring the sauce to a boil in a small saucepan. When the potatoes are mostly cooked, add the vegetables (if you’re using frozen, microwave them for a couple minutes to get rid of the excess water). Once the sauce boils, turn down to low, and add the eggs. I find it easiest to crack the eggs into a small bowl (one at a time) and slip them into the sauce. Put the lid on and poach to your preference.
When your eggs are done, put half the hash mixture onto a plate, top with an egg, and pour half the sauce over. I used the second serving as today’s lunch.
marilynk 