Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
Horseradish Sauce
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
