poached.
Matina
Nothing is better on the weekend then eating eggs with loved ones. I first made poached eggs (for tips click here) on top of potato latkes with grilled asparagus and a lemon dill sauce (using recipe here). Then the next day, poached eggs on top of potato latkes with smoked wild salmon, avocado, and lemon dill sauce left over from the day before.
To make a couple servings of potato latkes:
3 large potatoes - grated
1/2 white onion - grated
1/2 zucchini (optional) - grated
salt and pepper
olive oil
Preheat the oven to 350 Celsius. Mix all ingredients together except for olive oil. Coat non-stick pan with olive oil and heat on medium. Use about two tablespoons of the mixture (pressing the liquid out as much as possible) and place onto the pan. Usually about 3 or 4 fit on the pan. Heat until golden brown on bottom and flip over. When the other side is completed, place in the oven to keep it warm and to crisp up the top a bit. Don't leave them in for over 10 minutes. Complete for the rest of the mixture.
For the poached egg meal:
lemon dill sauce
potato latkes
poached eggs
wild smoked salmon (optional)
sliced avocado (optional)
grilled asparagus (optional)
Place latkes on plates. On top, place wild smoked salmon and avocado. Once egg has been poached to liking, place it on the top, and add sauce to liking.
Reader Comments (2)
Ahh your food pics are gorgeous Matina!! I especially love that you have Inventory's amazing candle on your table ;)
Hope you had a wonderful birthday!!
mm i love eggs!