This is another one of the terrific dishes that we prepared while on vacation, during the awesome “Brunch” cooking course in the “bon appetite culinary center” on board the Oceania Cruise Ship! The course was taught by the fun Executive Chef Kathryn Kelly. I’ve since prepared this dish at home for friends during a wood cutting weekend!
While simple, a poached egg done to perfection is a true test of culinary skill I’ve learned. In fact, I’ve seen Chef Ramsey request it a number times of the chefs to test their skills on some of his shows! Anyway, start with eggs at room temperature. (and if you’re into that sort of thing, use organic, antibiotic-free eggs). You will need a large pot of water that has just enough vinegar to allow the egg whites to hold together, about 1/3 Cup of Vinegar to one gallon of water Typically, a “rare” poached egg will have a very runny yolk, while a “well-done” poached egg will have a bit of a thicker yolk.
On the ship when they are teaching “healthy” cooking classes, they have to watch for gluten intolerance and have to find substitutes for the toasts and breads that they would typically serve with poached eggs. The caramelized flavors of these root vegetables pair perfectly with the savory and nutritious yolk of an egg. We actually preferred this hash to toast! I encourage you to try it! (FYI, fresh Celery Root may be hard to find. I recently tried some parsnips as a substitute and would not recommend them. They remained more firm than the other vegetables, so simply omit it if you can’t find it.)
Roasted Root Vegetable Hash Ingredients:
1 Sweet Potato, peeled and diced into 1/2-inch cubes
1 Red Pepper, seeded and cut into 1/2-inch pieces
1 White waxy Potato, peeled and diced into 1/2-inch cubes (“waxy” means a low starch potato. The most popular waxy potato is the Red potato, which can also be called the Norland, the Boiling potato, or the New potato.)
1 Celery Root, peeled and diced into 1/2-inch cubes
3 Tablespoons Olive Oil
Fresh ground Black Pepper
FOR THE ROASTED ROOT VEGETABLE HASH: While chopping the vegetables, preheat the oven to 350 degrees. Place the vegetables on a baking sheet. Coat with the olive oil and season with salt and pepper. Roast for 30 to 45 minutes, until caramelized. Divide the hash among six portions.
Poached Eggs Ingredients:
1 Gallon Water
1/3 Cup White Vinegar
6 Eggs, room temperature
Cayenne pepper, for garnish
Parsley sprigs, for garnish
FOR TE POACHED EGGS: In a large pot, heat the water to 195 degrees (a soft simmering boil). Add the vinegar. Crack each egg into it’s own individual ramekin or small bowl.
Slowly pour each egg from its dish into the water. If desired, you can swirl the pan a bit with your wrist to help for the shape of the egg and to keep it from sticking to the bottom of the pan.
Poach the eggs for three to four minutes. Cooking time may vary according to the size of the egg and how solid you prefer them. (we cooked ours for exactly three minutes in class) Remove the eggs from the water with a slotted spoon and serve on top of the warm vegetable hash.
Garnish each simply with salt & pepper or with a dusting of cayenne pepper and/or a sprig of parsley.
I prefer to cook two at a time and serve immediately, but if you are entertaining a large group, you can hold your poached eggs in ice water for a few hours. When you’re ready to serve, reheat the eggs in gently boiling water for 30 to 45 seconds. I suggest preparing something like a frittata for a large group and save the poached for you and yours!