All Day Poached Eggs with Hash Browns
Perfect your egg poaching with this winning meal, whatever the occasion or the time of day! Make it seasonal by swapping the vegetables to showcase the best of what’s in season.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 230°C/210°C fan. Place the hash browns on a shallow baking tray and cook for 20 minutes, until crisp and golden.
Step 2
Add the purple sprouting broccoli (or seasonal veg of your choice), mushrooms, thyme leaves, olive oil and a pinch of salt to another large baking tray. Sit on the lower shelf of the oven and cook for 20 minutes, until tender.
Step 3
Meanwhile, bring a large saucepan of salted water to the boil then lower the heat to a gentle simmer, you’re looking for small bubbles gently rising from the bottom of the pan. Crack 2 or 3 eggs into the pan, as close to the surface of the water as you can, and cook for 2 ½ -3 minutes, until the white is opaque. Using a slotted spoon, remove the eggs and place on a plate lined with kitchen paper. (Tip: if you find it tricky to crack the eggs straight into a pan, crack each egg into a ramekin first then pour gently into the pan.)
Step 4
Divide the hash browns between the plates and top with 2 poached eggs each, some roasted vegetables, ham hock and grated cheddar.
- Ingredients
- Based on 4 servings
-
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
12 Hash Browns 1x Sainsbury's Hash Browns 700g -
8 Large Egg, room temperature 1x Sainsbury's British Free Range Eggs Large x12 -
200g Purple Sprouting Broccoli, or a seasonal veg of your choice! 1x Sainsbury's Purple Sprouting Broccoli Spears 200g -
10g Thyme, leaves picked 1x Sainsbury's Bunched Thyme 20g -
100g Cheddar cheese, grated 1x Sainsbury's British Medium Cheddar Cheese 400g -
300g Chestnut Mushrooms 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
110g Ham Hock, or ham, shredded 1x Sainsbury's British Shredded Ham Hock 110g