This is something I saw on Restaurant Takeover on the Food Network. I tried imitating it, and it turned out great! This is a fabulous breakfast or brunch dish, and can even be eaten for dinner if you’re like me and enjoy breakfast-for-dinner some nights. Enjoy!
Poached Eggs and Potato Hash
Prep time – 10 minutes
Cook time – 20-30 minutes
Serves – 2
7-10 baby red potatoes, quartered
4-6 slices of thick bacon, cut into small pieces
1/2 yellow onion, chopped
1 bell pepper, chopped
7-10 white mushrooms, chopped (stems removed)
Saute potatoes in butter or oil until half-way cooked. Add bacon and onion, saute until onion starts to soften. Add peppers and mushrooms, saute. Add salt and pepper to taste, set aside and keep warm.
2 cloves garlic, minced
1 shallot, finely diced
4 cups fresh spinach
1/2 cup heavy cream
pinch ground nutmeg
salt&pepper to taste
Saute garlic and shallots in butter or oil in a pot until fragrant, about 2 minutes or so. Add spinach, and saute over medium heat until partly wilted (you want it to still be a vibrant green, not brown and overcooked). Add cream, nutmeg, salt, and pepper, and keep pot on heat until cream is warmed through. Transfer mixture to blender, and pulse until smooth. Set aside.
Poach eggs to your preference (runny yolk or not, your choice) – bring a pot of water to a boil, then reduce to medium/medium-low heat. (You want the water to boil gently.) Add vinegar. Crack an egg into a small ramekin or dry measuring cup (I find these easier to use as there is a handle), and gently pour into the water. The vinegar will help coagulate the egg and hold everything together. For soft-poach, boil 3-4 minutes; for hard poach, boil 4-5 minutes. Remove from water with slotted spoon, pat bottom of spoon dry with towel, and serve.
TO SERVE: Pour a good amount of the spinach sauce on a plate, top with hash, place poached eggs on top gently, season eggs with salt and pepper, and serve with toasted multi grain bread if desired.