Last weekend I made perfect poached eggs.
Just look at that and drool, perfection. I made them for me and for my twin boys and we chased every escaped yolk-drip with whole-wheat brown-bread smothered in Irish butter. I’ve tried cheating and cooking them in the microwave but they’re not the same. It’s worth the effort of pulling out the pan, simmering water with vinegar and vigilantly easing in your egg from a small ramekin into the swirling whirls.
If you’ve nothing else in your fridge have eggs.
Today is World Egg Day, Friday 10th of October, a day to celebrate the ‘humble egg’. Look at the Bord Bia (Irish Food Board) man in this ad, isn’t he making it look very easy and enticing to crack a few Irish Quality Assured eggs today?!.
Bord Bia are sharing recipes today and everyday and here’s their Mojo Eggs picture and recipe. I picked this one out as I really like the sound of the Mojo sauce. There’s a whole lot more going on here besides the egg, you’ve potato cakes and bacon but it’s the egg that sells it to me. I’m going to try the mojo sauce with my poached eggs tomorrow morning – I love the simplicity in the instruction for making it and I’ve highlighted it below – blend til smooth.
Potato Cakes with Bacon, Eggs and Mojo Sauce
Time: 1 hour
800g floury potatoes, peeled
2 tablesp. milk
4 scallions, finely sliced
2 tablesp. parsley, chopped
2 teasp. whole grain mustard
10 streaky rashers
Salt and freshly ground black pepper
1 tablesp. flour
1 tablesp. olive oil
1 tablesp. white wine vinegar
20g of coriander
2 cloves of garlic, peeled and chopped
1 green chilli, deseeded and chopped
½ teasp. of ground cumin
4 tablesp. olive oil
½ tablesp. white wine vinegar
Boil the potatoes in a pan of salted water for 15–20 minutes until soft. While the potatoes are cooking put the butter, milk and scallions into a small saucepan and cook until the scallions have softened. Grill 2 of the rashers until crispy, then chop into small pieces. When the potatoes are cooked drain well and mash. Then add in the warmed butter, milk and scallion mixture along with the parsley, mustard and rashers. Season with salt and black pepper. Leave to cool.
When the mixture has cooled shape into 8 equal size rounds, chill in the fridge for half an hour.
Place all Mojo Sauce ingredients in a food processor and blend till smooth.
To poach the eggs: Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.
While the eggs are cooking take the potato cakes from the fridge and dust with a little flour. Heat the oil in a frying pan, add the potato cakes in two batches and gently fry for 2–3 minutes on each side until golden.
Meanwhile grill the remaining streaky rashers.
Divide the potato cakes between four warmed plates. Add two rashers, a poached egg, a drizzle of the Mojo Sauce and a green salad.
‘Til next time, Sheila.