Poached Egg on Sweet Potato Latkes
Breakfasts • Author's
Description
A recipe by John Smith, head chef at a popular American brunch spot. In this unusual presentation of a classic breakfast, tropical notes emerge. The sweet potato adds a hint of sweetness to the latkes, making it seem as though some exotic fruit has been incorporated. The sprinkle of sesame seeds on the glossy surface of the turmeric-infused mayonnaise visually resembles the flesh of a passion fruit.
Ingredients
- Sweet Potato 10 oz
- Wheat Flour 0 oz
- Meyer Lemon Juice 0 fl oz
- Salt 0 oz
- Sugar 0 oz
- Chicken Egg 8 pieces
- Vegetable Oil 5 fl oz
- Kale 0 oz
- Marinated cherries 0 oz
- Balsamic Vinegar 0 fl oz
- Shallot 0 oz
- Radish 0 oz
- Black sesame seeds 1 tablespoon
- Mustard Greens 0 oz
- Olive Oil 5 fl oz
- Turmeric 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare mayonnaise with turmeric. Separate the yolks from the whites of 4 eggs. In a sufficiently narrow and tall container, mix 4 yolks, mustard, and 10 ml of lemon juice. Begin to blend with an immersion blender, gradually pouring in 100 ml of first cold-pressed olive oil and 50 ml of sunflower oil in a thin stream. Once the mayonnaise starts to thicken, add salt and turmeric. Blend until emulsified.
Step 2
Prepare sweet potato pancakes. Peel the sweet potatoes and cut them into thin sticks. Add half of a beaten egg, 75 ml of vegetable oil, mix in flour, 5 ml of lemon juice, 5 g of sugar, 2 g of salt, and a pinch of ground pepper. Shape the mixture into portioned pancakes weighing 115-120 g each. Heat a skillet with a small amount of vegetable oil and fry the pancakes on both sides until golden brown. Then, finish cooking in a preheated oven at 355°F for 7-10 minutes.
Step 3
Prepare 3 poached eggs using your preferred method.
Step 4
Place the sweet potato pancake on a plate, top it with a poached egg, and drizzle with homemade mayonnaise. Next to the pancake, arrange some kale salad, halved cherry tomatoes, and drizzle with balsamic vinegar.
Step 5
Garnish with thinly sliced scallions and thin rounds of radish. Sprinkle with black sesame seeds.
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