Poached eggs, with potato pancakes and slices of smoked ham, in an orange and Cointreau sauce.
Usually served for a brunch, but equally appreciated in other occasions.
2 | potatoes | 400 g | |
2 | eggs size large, for the pancakes | ||
1/4 cup | cream 15%, for the pancakes | 65 mL | |
1/4 cup | fresh dill, chopped | 8 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tbsp | canola oil | 15 mL | |
4 | eggs size large, for poaching | ||
1 tbsp | wine vinegar | 15 mL | |
1 | shallots | 40 g | |
1 | oranges, for fruit and zest | 180 g | |
2 tbsp | butter, unsalted | 28 g | |
1/4 cup | white wine | 65 mL | |
1/4 cup | cream 15%, for the sauce | 65 mL | |
2 tbsp | Cointreau, or Grand Marnier [optional] | 30 mL | |
2 slices | smoked ham, cut in half | 260 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
The various steps for this recipe may be done in parallel. The potato pancakes and poached eggs can be prepared a few days in advance, and the final assembly may be done at the very last minute.
Prepare the potato pancakes
Prepare the poached eggs
Prepare the orange sauce
Assemble the dish
per 1 serving (300 g)
Amount % Daily Value |
Calories 410 |
Fat 24 g 37 % |
Saturated
9.6 g
49 % |
Cholesterol 380 mg |
Sodium 970 mg 41 % |
Carbohydrate 26 g 9 % |
Fibre 3 g 11 % |
Sugars 4 g |
Net Carbs 23 g |
Protein 23 g |
Vitamin A 23 % |
Vitamin C 53 % |
Calcium 10 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 3 |
I would DEFINITELY make this again. It was relatively quick and MAN did it taste good. The only thing I would probably do differently is put in a tiny bit less cream so that the potato pancake mixture can firm up quicker. Also, make sure to put it in the freezer to firm up. It took forever in the fridge!