Poaching is a type of moist heat cooking technique. One of the best methods to cook delicate food, it uses a relatively low temperature (160–180F/71–82C). Correctly poached egg is cooked until the egg white has mostly solidified, but the yolk remains runny.
Eggs Benedict is an American breakfast dish — two halves of English muffin, a slice of ham or bacon, and a poached egg are served with hollandaise sauce. There are many variations on the basic recipe. The one I use in my Romantic Breakfast: Mastering Eggs Recipes cooking class comes from the Two for Tonight: Pure Romance from L’Auberge Chez François cookbook. It belongs to Alsatian cuisine, which combines the rustic simplicity of neighboring Germany and French finesse. My version below is adopted to our locally available ingredients. I use smokey reduced cream sauce with vegetables instead of Hollandaise.
“In ancient Rome, preparing eggs for a lover was considered a sign of affection. This is a seafood variation of classic eggs benedict.”
Prepare all ingredients, two 5" diameter saute pans, and two 5" diameter parchment paper rounds.
Peel, core, and slice the apple. Peel, wash, and shred the potato. Season with salt, pepper, and cinnamon. Mix. Salt will draw starchy water from potatoes to make it a thick pancake batter. (Note: Do not replace Russet potato. Russet has high level of starch that will keep your pancakes together.)
In each saute pan, melt 2 tbsp butter, place apple slices, and cover them with shredded potato to form a pancake. Cook for 2 minutes on high heat.
Lower heat, cover with parchment paper, and cook for 5 more minutes. Using parchment paper, flip the pancakes and cook for 5 more minutes on low heat until potatoes are cooked through. Pancakes can be prepared in advance and reheated before serving. They are served apple side up.
Pancakes can be prepared in advance and reheated before serving. They are served apple side up.
for cream sauce
Wash, stem, devein sweep bell peppers. Wash leeks and celery. Remove celery skin. Finely dice vegetables.
Prepare the smoked white fish: flake fillet to bite-size pieces, make sure there are no bones, reserve the skin. In a sauce pan, place smoked fish skin and vegetables and add heavy whipping cream. Slowly bring to simmer on low heat and cook for about 5 minutes. It can be done at the same time as cooking the pancakes. Remove the skin and reserve, keep warm.
to assemble the dish
Poach two eggs.
Warm two pancakes and place them on warm plates. Arrange smoked fish on top.
Place one poached egg in the center of each pancake, coat it with 2-3 tbsp cream sauce, and serve. Bon appetite!