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Soft-poached eggs with sweet potato hash browns and asparagus
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| 10 oz | sweet potato, peeled and grated |
| 6 | eggs |
| Sea salt | |
| cracked black pepper | |
| Vegetable oil, for frying | |
| 1 T | white vinegar |
| 16 spears | asparagus, trimmed & blanched |
| Creamy horseradish sauce: | |
| 1 T | finely grated horseradish |
| 1/4 cup | sour cream |
| 2 tsp | lemon juice |
| Sea salt | |
| cracked black pepper | |
Stir all in a bowl. Set aside.
Place sweet potato, 2 eggs, s&p in a bowl and mix. Heat 1/4" oil to medium. Cook 1/4 cup mounds for 2-3 mins pee side until crispy. Drain on paper towel.
Heat a few inches of water in deep pan over low heat until simmering. Add vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water.
Poach for 3-4 mins. Remove with a slotted spoon and drain well.
Top hashbrowns with asparagus and egg.
Recipe uploaded with Shop'NCook for iPhone.
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