I only make poached eggs if I have a starch to eat them with, something to soak up the creamy yolk. I don't usually buy bread because of the pressure to finish the whole loaf, so I opt for a individually sized roll, a bagel or in this case, some soft cubes of potato!
Makes 1 serving
1 small potato (diced evenly into tiny pea-sized cubes)
1/4 of a small yellow onion (diced evenly, same size as potato pieces)
2 teaspoons of olive oil
Fresh cracked pepper
Fill a pot with water high enough to cover an egg. Heat on high until boiling.
On another burner, add olive oil to a pan over low heat. Once oil is heated, add onions and sauté for a couple of minutes until soft. Stir in potatoes, a pinch of salt and pepper and cook until they are fork tender and starting to lightly brown. Add a bit more olive oil if the pan dries up.
Fill a pot with water high enough to cover an egg and bring to a boil. Once boiling, reduce the heat just enough so that the water becomes still. Carefully crack an egg into a small bowl (making sure you don‘t break the yolk), stir the water in the pot in a circular motion until a whirlpool forms, then gently slip the raw egg into the middle of the whirlpool and leave it untouched. Immediately set a timer:
3 minutes (for softer whites and fully runny yolk)
4 minutes (for cooked whites and runny yolk)
5 minutes (for cooked white and slightly cooked yolk)
Meanwhile, keep turning potatoes until they are soft, fully browned and slightly crusted. Transfer them to a plate. When the timer goes off, remove your egg with a slotted spoon and place on top of potatoes. Sprinkle with salt and pepper.
This dish is great with a side of arugula with a tiny bit of olive oil, salt and pepper (as shown). Chopped basil, parsley or chives would also be a delicious garnish.