|Perfect Poached Egg on Rösti with Balsamic Grape Tomatoes|
MMMMM my favourite egg preparation. When you're going to do them for more than just yourself, there is some advance prepping necessary to arrive at the table together. I like to have a shallow pan of water on the 'melt' setting to the side to place the finished Eggs since I poach one Egg at a time in my swirling method. And then I add them all back for 30 s to heat through. Bear that in mind when doing the timing. If you like them oozing, only Poach them for 3 minutes rather than 4 because of the sitting and reheating.
We served the Eggs today with some very tasty, savory Grape Tomatoes sauteed in Balsamic and IKEA's ready madeRösti. Yes, IKEA. You can buy them in their marketplace for a few dollars and they are very tasty. It's basically potatoes that simply need frying or baking from the freezer. They're quite good as far as ready made Potatoes go. Nothing like the McCain variety that have a fast-food look and feel to them. These actually feel like you made yourself.
My Perfected Poached Egg method. The basic tricks are good dollop of Vinegar in the Water and swirling the water Counter Clockwise!
Balsamic Grape Tomatoes for Brunch
1 c Grape Tomatoes, washed and halved
1 t fresh Thyme
1 t fresh Oregano
1 T good Balsamic Vinegar
1 T Olive Oil
Salt and Pepper
In a large sautee pan, heat the Oil on medium high. Add the Tomatoes. Toss until they start to shrivel and carmelise, 5 minutes. Turn the heat down slightly and add the Herbs. Heat through. Sprinkle the Vinegar over and season to taste. Serve warm.
We assembled the dish with 2 Rösti per plate. A Perfect Poached Egg on each Rösti topped with fresh Chives and Arugula from the balcony. On the side, we served the Balsamic Grape Tomatoes and my Lemon Olive Tapenade Fougasse for dipping in the Yolks.
|Perfect Poached Eggs on cheater Rösti with Tapenade Fougasse|