One of my family’s most favourite breakfast brunches, crispy roasted goose fat potatoes topped with a poached or fried egg and served on top of some garlic butter sautéed garden greens. This is a deconstructed take on my childhood bubble and squeek, which I still love, leftover roast potatoes, sometimes mashed potatoes and brussel sprouts pan seared with a crispy crust.
Ingredients
(serves 4)
Bubble n Squeek
1 kg King Edward potatoes peeled and halved
3 tbsp goose fat or schmaltz
500g kale or chard
2 cloves garlic sliced
50g butter
Himalayan sea salt
White pepper
Perfect Poached Eggs
4 eggs cracked into individual ramekins
30ml apple cider vinegar
Himalayan sea salt
Mustard Hollandaise Sauce
2 egg yolks
2 egg yolks
150 - 200g melted butter
1/2 lemon juiced
1 tsp Dijon mustard
Himalayan sea salt
White pepper
Pre heat your oven to 200 C / 392 F. Place the peeled potatoes in a pan of simmering water and part boil the potatoes until just fork tender, (10 minutes), drain, season with salt and leave to steam dry for 5 minutes. Place your roasting tray in the oven with the chicken or goose fat for 3 minutes, then add the potatoes, toss to coat in the hot fat. Roast in the oven for 30 minutes turning once half way through until golden and crispy all over.
Ten minutes before the potatoes are ready:
Bring a large deep pan of water to a gentle simmer ready for the poached eggs.
At the same time heat a skillet pan medium add the garlic, butter and kale, sauté for two minutes, meanwhile...
To the simmering water for the poached eggs add the apple cider vinegar and mix to combine. Gently slip in two of the eggs individually a minute apart folding the egg over as it leaves the ramekin and cook for around three minutes until soft but formed. Remove from the pan and repeat with the final two eggs.
Hollandaise
Now...I make this in a bowl situated on top of the simmering poached egg pan, using this as my Baine Marie or double boiler. Place the egg yolks in the bowl with the lemon juice, start whisking and do not stop, once the egg yolks are thick and creamy start adding the butter 20-30ml at a time until you have a velvety rich sauce, mix in the mustard, season to taste and serve immediately over the poached eggs, on top of the garlic butter kale and crispy roast potatoes.
The Perfect Poached Egg
The Secret is in the Method
I have tried so many times to make the prefect poached egg, I whisked the vinegar water, cracked in the egg and more than often ended up with an egg white octopus and seperate yolk! After watching a cooking program I saw that I was not using a bowl to slip the egg in the simmering water, I was cracking the egg in directly, turns out that is the secret! by pouring the egg in to the simmering vortex of water from a bowl your guaranteed a successful beautiful presentable poached egg...so simple when you know how.
Prep Time 5 minutes / Cooking Time 3-5 minutes
Ingredients
(one egg)
1 fresh egg cracked into a bowl
1 deep pan of simmering water
50 ml white wine vinegar
Bring the pan of water to a gentle simmer, add the vinegar and gently whisk to create a vortex in the centre and then pour in the egg from the bowl, the egg will swirl around gently with the vortex allowing the egg white to swirl around the yolk to create a perfect poached egg. Cook gently for around 3-5 minutes depending on how runny you like your yolk,
You can check the egg by removing with a slotted spoon and gently prodding to see how wobbly the egg is, the firmer the bounce back the more cooked the egg is. Remember the poached egg will continue to cook for a minute once it is taken from the water and served.
Get Ahead Eggs
You can poach your eggs ahead of time, once cooked, plunge the poached eggs in to a bowl of iced water to stop the cooking process, when your ready to serve gently place the eggs back into a pan of just simmering water for one minute to warm back through.
That's it Perfect...
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