The Royal Touch: Poached Egg on Crushed New Potatoes

For the next five days, we are showcasing different recipes from The Royal Touch, a cookbook by Carolyn Robb, former personal chef to TRH The Prince and Princess of Wales, Prince William and Prince Harry. We are running a contest to win a copy of the cookbook, so keep an eye on our contest page!

Ingredients

Four metal rings, approximately 10 cm (4 inches) in diameter

Medium baking tray

600 g or 1 lb 6 oz new potatoes

45 ml or 3 Tbsp cream

50 g or 2 oz butter (4 Tbsp)

Salt and freshly ground black pepper

A pinch of ground nutmeg

4 free-range eggs

A splash of vinegar

For the sauce:

200 ml or ¾ cup cream

60 ml or 4 Tbsp home-made pesto

For the garnish:

8 thin slices smoked streaky bacon

20 shavings of parmesan

16 - 20 pea shoots

Preparation

  1. Cook the new potatoes in boiling salted water until tender, drain
  2. Heat the cream and butter together, add the potatoes and roughly crush them into the cream, using a fork; they do not need to be completely mashed, leave them quite chunky. Season to taste with salt, pepper and nutmeg
  3. Divide the crushed potato between the 4 metal rings and keep warm in the oven
  4. Cook the eggs in an egg poacher. Alternatively, add a splash of vinegar to approximately 10 cm (4 inches) of gently simmering water in a small saucepan. Break one of the eggs into a small bowl. Stir the water in a clockwise direction to create a current, then carefully slip the egg
  5. into the centre of the pan. The swirling water will help to keep the egg together in a small compact shape. When the egg is cooked and firm (this takes about 2 minutes) remove with a slotted spoon and keep on one side in another pan filled with hot water. Repeat with the next 3 eggs. Keep on one side, in hot water, until needed
  6. Either grill or fry the bacon until crispy
  7. Bring the cream to the boil and then whisk in the pesto
  8. To serve:
  9. Place a couple of spoonfuls of sauce onto the centre of each warmed plate. Put the crushed potato cakes onto the sauce and top with a few pea shoots
  10. Finish with the poached eggs and place two pieces of crispy bacon on top of each egg
  11. Toss the parmesan shavings onto the plate and serve immediately
https://culinairemagazine.ca/the-royal-touch-poached-egg-on-crushed-new-potatoes/

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