I think I’ll do a chapter on unique ways to serve poached eggs instead of using the traditional English muffins and Hollandaise…the ones on a potato hash are gluten-free as are the ones I do over sautéed butternut squash…
This is a sweet potato pancake with a dash of curry and grated onion, on baby spinach, poached egg and caramelized shallots, Poblano peppers mixed with sour cream! And of course, I used Fiore garlic infused olive oil to sauté the veggies!
potatoes, onion, bacon hash on top of fresh baby spinach, poached egg on top, add a dollop of sour cream with white truffle oil (from Fiore) and chives! when the egg yolk breaks and mixes with the flavors, delicious!
I think I’m going to do a few recipes on various ways to serve poached eggs…I think today I’m going to do a Yukon potato, onion and bacon hash, a thin slice of triple cream Brie, top with poached egg, dollop of sour cream, drizzle of truffle oil, fresh chives all on a bed of raw baby spinach…thoughts?
Then sweet potato pancakes, local goat cheese, scallions, poached egg, drizzle of Balsamic…
And last, a pan fried polenta, shaved parmesan, poached egg and drizzles of chive oil and roasted tomato oil – the oils become a light sauce instead of the classic Hollandaise.
This recipe was the inspiration from a Twitter friend, Barbara (aka VinoLuci) and her recipe and gorgeous photo left me with the absolute need to make this myself. I used store bought caramel dip (the kind you find in the produce section near the apples) after reading that hers didn’t firm up as much as she’d hoped. So I took a shortcut. And it actually paid off and came out perfect. These are like homemade Twix bars, but the cookie is a bit softer. I used Australian Flake Sea Salt. The key is to top the melted chocolate at just the right time when it’s still sticky enough to hold the salt but not too warm to melt it. I think I did it, first try!
2 sticks softened butter
1/2 cup white sugar
2 cups flour
Mix until crumbly. Press into 9×13 pan and bake at 325 for 30 minutes or until the top is just lightly browned. Then cool for about 10 minutes and spread the purchased caramel on top, refrigerate for about 20 minutes. I melted chocolate chips in the microwave for about 2 minutes and spread over the caramel layer. I put the pan in the refrigerator just long enough to do two things: chill enough to sprinkle the salt and to cut the bars before the toppings harden to create a nice clean cut and avoid a break and separation of layers.
The flavor combination with the salt is a craving well satisfied. Thanks, Barbara!