This week's Wednesday with Donna Hay recipe was chosen by Margaret of Tea and Scones. She chose Soft Poached Eggs with Sweet Potato Hash Browns.
This dish contains two of my favourite savouries - asparagus and sweet potato - and one cooking nemesis - the poached egg.
I didn't even try to poach my egg the whirlpool water way - I used a plastic egg poacher. Sure, the shape isn't as lovely, but then again, if you had seen my past attempts at whirlpool water poached eggs, you'd think the egg poacher version was marvellous. I burst the yolk when loading the egg onto the hash brown, hence the reason why the yolk is all over the plate.
I don't have and have never purchased horseradish, and didn't want to use fatty boombah sour cream in the sauce, so my sauce was low fat yoghurt, lemon juice, salt and pepper. If I had curry or mustard powder, that may have been good in the sauce in place of horseradish, but I had neither on hand, so I went without. Honestly, I was happy with my sauce as is.
My hash brown is not a work of art, because I only used a thin coating of oil in the pan rather than deep frying. It stuck a little, and was a little browner than a deep fried version may have been, but tasted fine.
This was a nice change for breakfast, but a little heavier than my usual breakfast preference of cereal and fruit. It's definitely a weekend breakfast, because it takes a bit of work.
To see what Margaret and Chaya thought of this dish, go visit their blogs on Wednesday their time. (Kayte is currently on hiatus.)
Next week: Roasted Capsicum and Chicken Bruschetta
