Sunday Morning Poached Egg In A Nest

In keeping with my penchant for using left-overs, I put together a really yum recipe for a faux Eggs Benedict- like brunch item and called it Poached Egg In A Nest. If you saw my post yesterday with a recipe for potato skins, I noted to keep the potato pulp (scooped out from the baked potatoes) for another recipe...Well I decided to convert that left-over potato pulp  into a potato cake, which looks uncannily like an English muffin...hmmm. For those of you who are eating wheat-free, this is a really satisfying way to get your egg on toast/muffin without actually using bread...on the other hand, if I am scaring you into submission and you are in dire need of more fat and sodium, then please feel free to load this baby up with your choice of a good hollandaise sauce...

The potato cakes are a snap to make. I mixed the potato pulp with an egg, chives, Parmesan cheese, salt and pepper and formed them into patties using an egg poaching mould. Then they are baked in the oven and finished off briefly under the broiler.
I have beautiful rainbow chard growing in abundance in my vegetable patch, so I sauteed some of those lovely greens with some butter and tarragon and added them as a healthy accompaniment to the potato patty to create a cute nest for the poached egg. I love smoked turkey as an alternative to ham - so I put two generous slices under the poached egg for some extra protein.

Just add a side of fresh fruit salad (I combined fresh pineapple, kiwi, grapes and strawberries for a play on tart and sweet) and you have a delicious and beautifully easy Brunch to enjoy on a lazy Sunday!

HAPPY SUNDAY!


Poached Egg In A Nest

Ingredients:
1 cup potato pulp, mashed*
1 egg, beaten
1 Tbsp chives, chopped
2 Tbsp freshly grated Parmesan cheese
Sea salt and pepper to taste

4 poached eggs
8 slices nitrate free, naturally smoked turkey
3 cups Swiss chard, washed and sliced into ribbons
1 tsp dried tarragon
1 Tbsp unsalted butter
Sea salt and pepper, to taste
Dash cayenne pepper

Method:
1. In mixing bowl, combine potato pulp, egg, chives, Parmesan and salt and pepper. Form into 4 patties using a metal egg poaching mould. Carefully place patties onto parchment lined cookie sheet. Bake at 350F for 20-25 minutes or until golden brown. Broil at high for about 2 minutes, until lightly toasted.
2. In the meantime, melt butter in a small skillet over medium heat; saute chard in butter until just wilted. Add tarragon, salt and pepper and continue to cook, until wilted, but still bright green, about 5 more minutes.
3. Heat turkey slices in pan over low heat until warmed through.
4. To assemble: Place potato patty on plate; surround with chard; layer turkey slices on patty; top with poached egg and sprinkle with cayenne pepper.

*This recipe is a great way to use up mashed potatoes, but if you don't have any left-over, then boil 3-4 medium potatoes that have been peeled and cut into dice. Drain and mash. Add to recipe as indicated above.

ENJOY!