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Poached Eggs with Tattie Cakes

Yield: 2 servings.

Ingredients

Method

  1. Poached Eggs
    1. Fill a saucepan with approximately 3-inches water. Stir in vinegar. (The vinegar will help the egg whites coagulate faster). Bring water to a simmer.
    2. Swirl the water in the pan in a circular motion to create a vortex. Break 1 egg into a cup and slide into the swirling water. Repeat with the remaining eggs, poaching the eggs one at a time or 2 at a time.
    3. Cook eggs at a bare simmer until whites are firm but yolks are still runny, about 3 to 4 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Season the poached eggs with salt and pepper. Makes 2 serving.
  2. Easy Tattie Cakes
    1. Combine grated potato and chives in a medium bowl. Season with salt and pepper.
    2. Heat oil in a cast-iron fry pan or non-stick skillet over medium high heat. Form a 7-inch flat pancake in the pan. Cook the tattie cake until crispy, browned and cooked through, about 5 to 7 minutes per side.
    3. Cut into wedges to serve. Makes 1 large tattie cake.
  3. Assembly
    1. Plate poached eggs with tattie cake, peameal bacon and grape tomatoes. Add toast and garnish with chives, if desired. Makes 2 servings.