Breakfast cakes with poached egg recipe And Books
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Breakfast cakes with poached egg recipe and books|
So you would like to know how to make Breakfast cakes with poached egg recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
breakfast cakes with poached egg
500g smoked (dyefree) haddock
4 spring onions trimmed and finely chopped
3 tbsp cream
800g potatoes peeled and boiled in salted water until cooked
2 tbsp chopped parsley
A good grating of nutmeg
Salt and black pepper
Flour for dusting
Lard or oil for frying
4 large freerange eggs
4 tbsp white wine vinegar
In a saucepan gently simmer the haddock in the milk with 1 tbsp of the butter for 5 minutes.
Remove from the milk and leave to cool. Flake the fish removing any bones and skin.
Discard the milk.
Put the remaining butter with the spring onions and the cream in a small saucepan over a gentle heat and soften the onion for about I minute.
Add the mixture to the cooked potato and mash together.
Add the parsley nutmeg and seasoning and mash again.
Mix in the flaked fish taste and adjust the seasoning then firm up in the fridge for at least half an hour.
Mould the fish and potato mixture into 12 small balls (or 8 large ones) and flatten into patty shapes.
Dust liberally with flour.
Shallowfry the cakes in batches for about 3 minutes on each side.
Dont move them about as they have a tendency to break up if prodded too early. Keep the cooked ones warm in a moderate oven.
Meanwhile poach the eggs.
Either use an egg poacher or do it the restaurant way: add the vinegar to a small pan of water
This is just what you want on a lazy Sunday slumped in front of the television.
This Recipe Serves 4 (12 small cakes)
We truly hope you will like this American recipe, and enjoy your tasty Breakfast cakes with poached egg recepie. Check out these great recipe books and learn how to make Breakfast cakes with poached egg!
View Recipe Books - Breakfast Recipe
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