It’s not often that I feature eggs in a dish here at Casa Twistie. When I have eggs, it’s usually as an ingredient in a cake or other dish where it isn’t particularly noticed. But every once in a while, it’s really satisfying to have a well-prepared egg.
One day recently I was thinking just that as I thumbed my way through one of Mr. Twistie’s flea market finds, 300 Ways to Serve Eggs From Appetizers to Zabaglione. published in 1940 for the Culinary Arts Institute. That’s right, the CIA. As in the food one, not the spy one.
I thought it would be fun to play with eggs, so I determined to find a recipe. Several were rejected out of hand because they sounded way too scary to eat. You know, things like Noodle Oyster Loaf with Creamed Eggs and Stuffed Eggs in Cucumber Jelly.
On the other hand, I like poached eggs and had never tried making one myself. And so I lighted on Poached Eggs on Potato Cakes. I like poached eggs. I like potatoes. It seemed well worth a try.
4 large potatoes
2 Tblsp butter
2 Tblsp grated cheese (Are these people on crack???? That wouldn’t be enough cheese for me for one egg, let alone half a dozen. I halved the recipe and got a lot more generous with the cheese. I didn’t really measure, but I think it was about half a cup when I felt I had enough. Oh, and the cheese wasn’t specified, but I used extra-sharp cheddar, because I find it tasty and had some on hand I needed to start using up soon.)
Salt and pepper
Fat for frying (I used a combination of unsalted butter and olive oil, because I think it adds a nice flavor.)
2 onions, sliced
3 tomatoes, sliced (i used Roma because there were some actual decent ones at my local grocery store this week)
6 poached eggs
Pare and boil potatoes until tender. Mash, add butter, cheese, salt and, pepper. Shape into flat cakes and fry in hot fat. Prepare a sauce by browning the onions in fat and adding the tomatoes. Simmer slowly about twenty minutes. Cover fried potato cakes with sauce and top each with a poached egg.
The hardest part was the fact that I’d never poached an egg before. If you need instructions, take a look here and have fun. Mine got a little messy, with strings of white floating off. Still, with a bit of practice they should be just fine. The most important thing is that they tasted good. Seriously, give it a go and don’t skimp on the cheese. This one is tasty and satisfying.