Broccoli & Kale Potato Cakes With White Wine Poached Eggs

I saw a recipe recently where they poached the eggs in white wine and I was really curious what it would taste like. I love eggs, and I love wine, so it seemed like a match made in heaven for me. I also saw a few where they poached them in red wine- making the egg a pretty bright red color. I thought it gave the eggs a nice little taste, but it definitely wasn’t as strong of a taste I was imagining. The potato cakes were nice as well, I think next time I may add a little panko to help keep them from breaking in the pan. Overall a happy little Monday meal!

Ingredients:

Potato cakes:
1 small bunch broccoli, chopped (I used purple broccoli)
1 bunch kale, chopped
1/2 onion, chopped
10 small potatoes, quartered (I used fingerling)
2 tablespoons butter
1 egg, beaten
1/3 cup Greek yogurt
Salt and pepper, to taste

Onion Sauce:
1 cup dry white wine
1/2 onion, roughly chopped
3 garlic cloves, sliced
Small handful fresh dill
5-6 sprigs of fresh thyme
Pinch of paprika
Salt and pepper
5-6 fresh chives or scallions

Poached eggs:
4 eggs
1 cup dry white wine
1 bay leaf
1 tablespoon peppercorns

Start by placing the potatoes in a pot of boiling salted water. Cook until fork tender, but make sure not to overcook! While those are going, saute the garlic in some olive oil for about a minute, then add the onion and cook for another 2 minutes or so. Next add the chopped kale and broccoli. Cook everything down until softened. When the potatoes are done, drain them and add back into the pot with the butter, egg, Greek yogurt, and some salt and pepper. Smash everything together, then mix in the cooked vegetables. To cook the potato cakes, form the cakes in your hand and place in the pan with some olive oil over medium heat. Flip them around 3 minutes. You want each side to have a little golden crisp to them.

To make the onion sauce, simply place all the ingredients in a pan and cook for about 10-15 minutes. Strain and set the liquid aside.

For the poached eggs- add the wine to a pan along with the bay leave and peppercorns. I put everything loose in there but next time I think I would tie them in a little cheese cloth so that the peppercorns don’t stick to my eggs! Once the liquid is boiling, crack the eggs right into the pan then cover and cook for about one minute. After about 30 seconds check with yolk to make sure it is not overcooking. You want the center to remain a little runny.

To plate, place two potato cakes on a plate and top with the poaches eggs, followed by a good drizzle of the onion sauce. Top with some fresh dill and sliced radishes!

 

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