potatoes peppers and eggs

Apparently my little rant has gotten quite a bit of attention on twitter from the food blog community who generally feels the same way (or has at one point) about things.

I like you too.

potatoes-peppers-poached egg

Thanks for dropping by!

Let’s eat brunch.  You can bring the bacon if you’d like.

This is my version of potatoes peppers and eggs.   Sweet red bell peppers and roasted golden potatoes topped with a perfect poached egg using a fairly fool-proof method (for them to keep their shape).  I use an egg shaped cookie cutter that I have from Easter, but you could use a ring or whatever you have on hand for the bottom of the pot.

It’s simple and one of my favorites.

Enjoy and Have a Happy Memorial Day!

 

Brunch: Potatoes, Peppers and Perfect Poached Eggs

  • 4 potatoes, diced
  • 1  large red bell pepper, diced
  • 1 small onion, diced
  • your favorite (high heat friendly) oil
  • salt and pepper to taste
  • 4 eggs (as fresh as possible)
  • 1 teaspoon thyme
  • 1/2 teaspoon dried oregano
  • parsley and chives, for garnish

Directions:

  1. Preheat oven to 450 ° F.
  2. Place potatoes, peppers, and onions into a roasting pan and drizzle with two tablespoons of oil (eyeball it, it’s fine) and lightly dust with salt and pepper.  Toss to coat.  Roast until fork tender, or about thirty to forty minutes. Top the roasted potatoes and peppers with thyme and oregano.

While potatoes and peppers are roasting:

  1. Place a large heavy bottomed saucepan with a well-fitting lid over high heat with about four inches of water in the bottom. Drop a round or oval cookie cutter in the bottom of the pot with the water (a mason jar ring will work just as well) to hold the perfect shape of the egg.  Crack one egg into a small glass bowl or cup.  Bring the water to a full boil and then turn off heat.
  2. Watch carefully now: The second the water stops boiling, roll the egg into the ring  in the water and cover the saucepan.  Wait three minutes for the egg whites to fully cook.  Remove lid and using tongs, gently remove the ring.  Use a slotted spoon to scoop up the egg, gently.  Season with salt and pepper.  Continue the same procedure with other eggs.  Using the same ring you used for the eggs, place on plate.  Scoop roasted potatoes and peppers into the ring, lightly packing them in.  Remove ring and top with a poached egg.  Garnish with parsley and chives, if desired.

Note: I find this to be the easiest way to explain how to poach an egg.  Technically speaking, you’re supposed to poach an egg in very lightly -barely- simmering water.  This temperature, however is often missed and is difficult to maintain resulting in separated egg soupiness.  Bringing the water to a full boil and then allowing it to cool is a means of avoiding egg drop soup.  Hope it helps!

 

 

 

 

 

 

 

 

 

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7 Responses to Brunch: Potatoes, Peppers and Perfect Poached Eggs

  1. This looks like THE perfect brunch!

  2. This looks so delicious–I LOVE poached eggs! Great photos!

  3. This epitomizes my ultimate breakfast. What a gorgeous dish!

  4. Rhonda says:

    Egg yolk is the most perfect sauce! I will say again that your photos are gorgeous, those food gawker folks are nutso.

  5. hi Kate, I came for the rant, but stayed for the beautiful recipes and writing!
    I make this type of dish all the time for dinner, though with a fried egg because my poaching skills are crap. Thanks for the tips :)

  6. Amy Tong says:

    I’m crazy about poached eggs. I think I can eat them every day! :P Your pictures are stunning and that egg is just gorgeous and perfectly done. Have a wonderful Memorial weekend.

  7. As it should my friend, you rock!
    Now when are we meeting for brunch because I really want to eat this :)

    Cheers
    Choc Chip Uru

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