Scrambled, fried, poached, soft-boiled... creme anglaise, hollandaise sauce, mayonnaise, pancakes... there are a myriad different uses for them. Imagine life without eggs! It would be a dull existence. I hold eggs in the highest regard and also love to eat them. Out of all the ways to simply prepare them, poached egg is my current favourite, having recently overtaken soft-boiled which held the number-one spot for some time...not to take any credit away from the others however, I still love and respect scrambled, fried and omelette. "What better food is there than an egg which, if kept warm for just three weeks hatches into a living, breathing thing?" was something my grandpa used to say, which I think is a great statement proving that, basically, eggs are awesome.
This is just a simple dish which I made for my lunch the other day. Simple yet delicious. Sautéed potatoes are something we serve up at work, and they're pretty tasty things. The contrast of colours on this plate are fantastic, just making it seem all the more appetising.
Poached Egg with Spinach, Mange-tout and Sautéed Potatoes
First of all, cook your potatoes: place 2 generous handfuls of new potatoes into a pot with a good pinch of salt and cover with cold water. Bring to the boil, then turn it down to just under simmering point and cook for about 15-20 minutes, until they are tender but not soft and falling apart. Refresh immediately with cold water. Use however much you want for your meal, and the rest will keep in the fridge for several days.
Slice the potatoes into discs, and fry them in vegetable oil over a high heat on each side until they are golden and crisp. Season with salt and then drain on kitchen paper. Prepare the pan for your spinach and mange-tout: place a frying pan over a medium heat and add a knob of butter. Cut a handful of mange-tout into thin slices lengthways and have about 50g of baby spinach leaves ready. For the poached egg: get a medium sized pan of water, bring to the boil and add a teaspoon of vinegar. Swirl the water, then gently slide in the egg, turn the heat down and cook for about 3 minutes, for a set white but nice runny yolk. Just before the egg is cooked, add the mange-tout to the frying pan and turn the heat up. Cook for about 30 seconds then add the baby spinach. Cook until the spinach just wilts, then season and remove from the heat. Arrange everything on the plate, and enjoy.
Poached Egg with Spinach, Mange-tout and Sautéed Potatoes
First of all, cook your potatoes: place 2 generous handfuls of new potatoes into a pot with a good pinch of salt and cover with cold water. Bring to the boil, then turn it down to just under simmering point and cook for about 15-20 minutes, until they are tender but not soft and falling apart. Refresh immediately with cold water. Use however much you want for your meal, and the rest will keep in the fridge for several days.
Slice the potatoes into discs, and fry them in vegetable oil over a high heat on each side until they are golden and crisp. Season with salt and then drain on kitchen paper. Prepare the pan for your spinach and mange-tout: place a frying pan over a medium heat and add a knob of butter. Cut a handful of mange-tout into thin slices lengthways and have about 50g of baby spinach leaves ready. For the poached egg: get a medium sized pan of water, bring to the boil and add a teaspoon of vinegar. Swirl the water, then gently slide in the egg, turn the heat down and cook for about 3 minutes, for a set white but nice runny yolk. Just before the egg is cooked, add the mange-tout to the frying pan and turn the heat up. Cook for about 30 seconds then add the baby spinach. Cook until the spinach just wilts, then season and remove from the heat. Arrange everything on the plate, and enjoy.
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