Poached Eggs with Mushroom Home Fries Tracey Seaman   From Every Day with Rachael Ray May 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 45 min 2 large baking potatoes, peeled and cut into small cubes Salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 12 ounces wild mushrooms, tough stems discarded and caps quartered if large 1 small red onion, finely chopped 1/2 teaspoon herbes de Provence Pepper Distilled white vinegar 8 large eggs 1. In a medium saucepan, add the potatoes and enough cold water to cover. Add salt and bring to a boil. Lower the heat and simmer until tender, about 8 minutes. Drain in a colander and let cool. 2. In a heavy skillet, heat 1 tablespoon each olive oil and butter over medium heat. Add the mushrooms, onion and herbes de Provence; season with salt and pepper and cook, stirring often, until the vegetables are tender, about 10 minutes. Transfer to a bowl and cover to keep warm. Wipe out the skillet. 3. Add the remaining 1 tablespoon each olive oil and butter to the skillet and heat over medium heat. Add the potatoes, season with salt and pepper and fry, without disturbing, until crusty, about 5 minutes. Flip and fry until golden on the other side, about 3 minutes more. Stir in the mushrooms and cook until heated through. 4. Meanwhile, fill a large, deep skillet with 1 1/2 inches of water. Add a splash of vinegar and a pinch of salt, cover and bring to a simmer. Working in 2 batches, crack 4 eggs into the simmering water and cook until desired doneness, 2 to 3 minutes for soft yolks. Using a slotted spoon, transfer the eggs to paper towels and blot dry slightly. 5. Divide the home fries among 4 plates, top with 2 eggs each and season with salt and pepper.

Bacon-Brussels Sprout Frittata Oatmeal-Apple Scones Monkey Bread Minis Grilled Herbed Sausages Peach Pattycakes See All Breakfast See All Recipes ADVERTISEMENT

ADVERTISEMENT