Poached Egg Brunch Fare

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!



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