Poached Egg on Sweet Potato Latkes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe by John Smith, head chef at a popular American brunch spot. In this unusual presentation of a classic breakfast, tropical notes emerge. The sweet potato adds a hint of sweetness to the latkes, making it seem as though some exotic fruit has been incorporated. The sprinkle of sesame seeds on the glossy surface of the turmeric-infused mayonnaise visually resembles the flesh of a passion fruit.

Ingredients

Sweet Potato - 8.8 oz
Wheat Flour - 1.8 oz
Meyer Lemon Juice - 0 fl oz
Salt - 0.1 oz
Sugar - 0.2 oz
Chicken Egg - 8 pieces
Vegetable Oil - 4 fl oz
Kale - 2.1 oz
Marinated cherries - 2.1 oz
Balsamic Vinegar - 1 fl oz
Shallot - 0.4 oz
Radish - 0.5 oz
Black sesame seeds - 1 tablespoon
Mustard Greens - 0.5 oz
Olive Oil - 3 fl oz
Turmeric - 0 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare mayonnaise with turmeric. Separate the yolks from the whites of 4 eggs. In a sufficiently narrow and tall container, mix 4 yolks, mustard, and 10 ml of lemon juice. Begin to blend with an immersion blender, gradually pouring in 100 ml of first cold-pressed olive oil and 50 ml of sunflower oil in a thin stream. Once the mayonnaise starts to thicken, add salt and turmeric. Blend until emulsified.

Step 2

Prepare sweet potato pancakes. Peel the sweet potatoes and cut them into thin sticks. Add half of a beaten egg, 75 ml of vegetable oil, mix in flour, 5 ml of lemon juice, 5 g of sugar, 2 g of salt, and a pinch of ground pepper. Shape the mixture into portioned pancakes weighing 115-120 g each. Heat a skillet with a small amount of vegetable oil and fry the pancakes on both sides until golden brown. Then, finish cooking in a preheated oven at 356°F for 7-10 minutes.

Step 3

Prepare 3 poached eggs using your preferred method.

Step 4

Place the sweet potato pancake on a plate, top it with a poached egg, and drizzle with homemade mayonnaise. Next to the pancake, arrange some kale salad, halved cherry tomatoes, and drizzle with balsamic vinegar.