“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
I love breakfast! I think of toast & marmalade, soft boiled eggs & soldiers, freshly squeezed orange juice, crispy bacon, fluffy pancakes with lashings of maple syrup, eggs benedict topped with creamy hollandaise, golden crispy hash browns, Friday breakfasts all over town, pain au chocolat, freshly brewed coffee, lazy Sunday mornings, eggs every which way, Queenie’s Turkish eggs, buttery flaky croissants.
It sets my up for the day, feeds the brain & the soul.
I am partial to eggs....boiled, scrambled & poached. These poached eggs come on top of sweet potato hash browns & bright, fresh spears of asparagus. Crunchy, sweet, a little spice, a little green & that perfectly poached egg make for a tasty breakfast.
These eggs were the perfect contribution to this week’s I Heart Cooking Clubs with Donna Hay which is Up & At ‘Em & all things breakfast.
Soft-poached Eggs with Sweet Potato Hash Browns, adapted slightly from donnahay.com.au
300g sweet potato or kumura, peeled & grated
Pinch chilli flakes
2 tbsp olive oil
1 tbsp white wine vinegar
Bunch asparagus, trimmed & blanched*
Salt & pepper
*Bring a pot of salted water to the boil. Snap the ends of the asparagus to remove any woody stems. Add the asparagus to the boiling water & reduce the heat to medium high. Cook for 1-3 minutes depending on the thickness of the spears. Removed the asparagus from the water & refresh under cold water.
Place the sweet potato, 2 eggs, a pinch of salt & pepper in a bowl & mix well to combine. Heat the olive oil in a frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes each side or until golden & crispy. Drain on kitchen paper & keep warm.
Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar & use a wooden spoon to create a whirlpool. Crack each egg into a small bowl & slip each egg into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon & drain well. Top the hash browns with the asparagus & eggs. Season with salt & pepper & serve immediately.
If you like this you might like this Sweet Potato Cakes
One year ago Haloumi & Chorizo Salad
Two years ago Spring Vegetarian at Cook The Books
Three years ago Tabbouleh