Wanderlust with a side of poached eggs

Posted On March 13th, 2015 Author Lia Rinaldo  Comments: 2

If you're looking for the piece on Sober Island Oysters... stop on over here

It appears I may have a small poached egg addiction, but that never hurt anyone, right? Riiiiigghhtt, she says shaking her head. This is nothing new. There's a lot of love for eggs out there and even its hashtag #putaneggonit seems to live on in perpetuity. Picture it on a tombstone-She Put an Egg on It. On my recent trip to Berlin and London for Devour! work, I found myself with a serious case of wanderlust with a side of poached eggs. I'm serious! It felt like I was ordering them every five minutes. I've added a few extra shots of egg porn here to prove it. Goner. Hit the gallery link to view them.

Last weekend, as I was determining what to do with my ongoing stash of fresh smoked fish (thanks M!), I found a couple of breakfast recipes online to combine. And in the process, I may have possibly unlocked my new morning winning combo–smoked fish, poached eggs and chimichurri aoili. The chimichurri aioli is incredible–savoury, punchy & fresh with just the right amount of acidity–so when it touches a mouthful of fish and fried potatoes... stop the presses! 

This may be my shortest blog post, but hey, I'm here again. And that counts for something. Enjoy your weekend, and hopefully, a decadent little breakfast.

Chimichurri Aioli

From here, makes about 1 1/2 cups. (Make the chimichurri ahead, like maybe not the same morning. This is pretty much great on everything.)

1/4 cup finely chopped flat-leaf parsley
2 tablespoon finely chopped cilantro leaves
2 teaspoon capers, drained, smashed
2 tablespoons Champagne vinegar
Grated rind from one lemon
1/4 teaspoon crumbled dry oregano
1/4 teaspoon ancho or aleppo chile powder
3 garlic cloves, peeled
1/2 tsp salt
2 fresh egg yolks - room temperature
1 1/4 cup extra virgin olive oil

1. Make the chimichurri by combining the parsley, cilantro, capers, vinegar, lemon rind, oregano and chile powder in a small bowl and set aside. (I made this in a small food processor and just gave it a good whirl to a pesto consistency).

2. In a mortar & pestle, grind up garlic and salt until a smooth paste is formed. Beat egg yolks with an electric mixer until pale yellow and thick. Add olive oil, drizzled drop by drop into the egg yolk mixture as you continue to beat. As the mixture thickens, you can then add the oil in a thin stream as you beat. Half way through, add in the garlic paste. When the oil is used up, and the mixture is a thick mayonnaise consistency, fold in the chimichurri mixture. Correct for seasoning (you may want more salt, depending on your vinegar and capers) and refrigerate.

Smoked Fish Hash with Poached Eggs
Slightly altered from here. Prep time: 10 minutes Cook time: 25 minutes Yield: Serves 4-6.

Please note- I am not trying to confuse the hell out of you here- but I am italicizing what I did not add into the recipe below, as it was replaced with the chimichurri aioli above. However, it looked like a good recipe onto itself. So, you could opt just to do it as is below. 

2 Tbsp olive oil
1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes (Dice the potatoes small & consistently, otherwise they will not cook through before the outsides burn.)
1 cup chopped onion
4 ounces smoked fish (I used smoked trout- use whatever smoked fish you like & can get your hands on), broken into flakes
2 Tbsp sour cream
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard

2 Tbsp chopped chives or green onion greens
1 Tbsp minced fresh parsley
Salt and black pepper to taste
Lemon wedges and extra sour cream for serving

1. Heat the oil in a large cast iron frying pan on medium heat. Add the potatoes and onions, stirring to coat with the oil. Spread the potatoes and onions out in an even layer in the pan. Sprinkle the potatoes with a little salt. Cook, using a metal spatula to scrape the bottom of the pan and turn the potatoes over every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes.

2. While the potatoes are cooking, mix the salmon, sour cream, horseradish, mustard, chives and parsley into a bowl. When the potatoes are done, turn off the heat and fold in the salmon mixture until it is well combined. Add salt and pepper to taste. Let this sit in the pan for 5 minutes before serving; the carryover heat in the pan will heat everything through. I folded in the fish, greens and aioli here. 

3. While potatoes are cooking, poach your eggs. Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well.

Sprinkle with a little lemon juice if you want, and serve with another big dollop of the chimichurri aioli. 

What people are saying

  • on March 13th, 2015, Neet said...

    Looks great, Next years Xmas brunch special?

  • on March 13th, 2015, Lia said...

    Could be, Neetie!

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