A mouthful of goodness. But also a mouthful to say: Vegetables Latkes with Poached Eggs and Cilantro Lime Hollandaise. haha.
There are a few parts to this delightful dish.
Poached eggs are probably one of the things I eat most in the whole wide world. I need them. I love them. The yummy yolk filled with goodness. The way they make me feel. Yum.
As far as poached eggs go, there are a few ways I’ve tried making them. But this is my favourite way:
POACHED EGG INSTRUCTIONS: Bring a pot of water to a boil. Reduce to a fast simmer. Add a pinch or two of sea salt and a spoonful of white vinegar. Crack each egg carefully into a cup, then slowly pour into a strainer. (Straining some of the white means the egg white won’t float all over the place once it’s in the pot of water.) Slowly add the egg to the simmering water. Cook for a few minutes (about 3 minutes) until the whites are set and the yolk is still runny. Remove with a slotted spoon and drain for a few seconds on a paper towel.
If you’ve never done it, it sounds daunting. But it’s really easy.
I’ve made this hollandaise in the blender for years. And I’ve flavoured it differently each time. The most common is with lemon and fresh dill. But today I was out of lemons. So lime + cilantro it was — and it turned out great.
I almost always eat these on spiralized vegetable latkes. They’re amazing. The veggies I use change depending on the season or what I have on hand. Here I used yukon gold potato, sweet potato, yellow onion, cilantro stems and chili spices.
I’ll eat this dish for breakfast or brunch, but also for lunch or dinner.
The Cilantro Lime Hollandaise recipe below is the way I make it most often. I serve it with chipotle puree or sometimes even add it to the sauce. Enjoy!