Monday, January 24, 2011

Poached Eggs with Roasted Red Pepper Chipotle Sauce & Rosemary Roasted Sweet Potatoes

Roasted and Sauced

When my husband, Em, and I first met I had been on a mission for some time to learn to poach eggs. I tried everything. No amount of swirling water and careful reading of Julia Child could overcome my one major cooking obstacle. I could cook eggs, of course, but I couldn't cook them the way I preferred, which haunted me. Every weekend I would try again. I even went so far as to buy the jumbo box of cheap eggs at a wholesale club. 72 eggs later not a single one was poached (but I had some excellent egg drop soup).


How? How was is possible I could make up cookie recipes with nary a recipe but the simple egg eluded me? Julia Child had let me down. I had let myself down. I confided in my husband about my failings. He assured me it was tremendously difficult, then got up, went into the kitchen, rifled around a bit and came out, 20 minutes later with 2 perfectly poached eggs...which I ate, full of disbelief (and resent), and demanded more.

Rosemary Roasted Sweet Potatoes

Turned out I just didn't read the right instructions...or rather the ones that worked for me (us). It's actually really easy to poach an egg once you stop flailing around and read more than one recipe.

Alas, though fully capable of making our own poached eegs we still often went out to a local pub that served an inexpensive, yet fabulous poached egg atop a crabcake smothered in a red pepper sauce.

Roasted Pepper Poached Egg

And so, for some reason, this Sunday, not a crabcake in sight, I waxed nostalgic for our old neighborhood. Though I craved a traditional hash brown all we had were sweet potatoes (or yams, whatever your linguistic choice). Though there are a million ways to make a sweet potato even more delicious than it already is, I adore them with rosemary - the savory with the sweet always makes me happy. Thus, sunday breakfast was born: Poached eggs with a Roasted Red Pepper and Chipotle Sauce with a side of Rosemary Roasted Sweet Potatoes. And it was divine...even better than the crabcake inspiration.


At first I peeked at a few red pepper sauces...and I gave the peppers a whirl with some garlic, just like many said. Tasted like the sauce I remembered but here's the kicker, I never really loved the sauce - it was the crabcakes that did me in. So, as always, I made something up...some salt, some mustard...then an idea – chipotle pepper and sour cream! It's a delicious sauce - great for the poached egg but would be equally at home on a fish taco or swirled atop a subtle soup. Em took one bite, ran off for a piece of paper and demanded a full recount of ingredients and method, which, in my book, means its a keeper.

Roasted Red Pepper Chipotle Sauce
Roasted Red Pepper Chipotle Sauce

1 jar roasted red peppers (3-4 whole roasted red peppers) + 1 teaspoon water from the jar

2 tablespoons sour cream
1 teaspoon dijon mustard
1/2 teaspoon salt
1 teaspoon sauce from can/jar or chipotle peppers in adobo sauce or 1/4 chipotle pepper (adjust to taste if you prefer more heat)
1-2 cloves garlic or 1 teaspoon garlic powder

Combine all ingredients in a food processor and process until smooth. Adjust heat by adding more chipotle pepper if necessary. For a more viscous sauce add more water from the roasted peppers or a splash of plain water.

If you would like your sauce warm you can heat in a saucepan, otherwise use as is.

Sweet Potatoes
Rosemary Roasted Sweet Potatoes

2 medium/large sweet potatoes, peeled and diced

1 tablespoon dried rosemary
3/4 teaspoon sea salt (not ground), if ground use 1/2 teaspoon
3/4 teaspoon pepper (I prefer a blend)
3/4 teaspoon cumin
olive oil or reserved fat

You can do this recipe in a few ways: baked or pan fried, in olive oil or, if you happen to make bacon for breakfast, in the reserved fat.

First, if your rosemary is still in longer needles you'll need to pulverize it, preferably. I use a mortar and pestle and put all the spices in and grind. If you don't have a mortar and pestle you could a) put the spices in a bag and beat with the flat side of a meat tenderizer, b) put everything into a clean coffee grinder and grind, c) put spices in a plastic container or something unbreakable with a lid (like a martini shaker), add in a clean golf ball and shake like crazy.

Toss diced sweet potatoes in olive oil or reserved fat to coat, then toss in spices.

Spread on a baking sheet and bake at 350F, tossing a few times as the sweet potatoes bake, for about 20 minutes or until done (longer for a larger dice). OR put in a pan over medium heat, stirring/tossing often, until cooked through: crispy on the outside, tender inside.

Poached Eggs

1 tablespoon white wine vinegar

Fill a high sided frying pan (with a lid) with water nearly to the top.

Add in vinegar and bring water to a boil.

Crack egg into a small ramekin or prep bowl. Set aside.

Once water is boiling turn off the heat then quickly but gently slide/pour the egg(s) into the water. Cover immediately and leave lid on for 5 minutes.

After 5 minutes remove the lid and use a slotted spoon or spatula to remove your cooked eggs! For more runny eggs reduce time to 3 minutes, or increase time if you prefer your egg cooked through.

Roasted and Sauced2

Hope you enjoy as much as we did!

Don't forget: If you need a conversion chart you can always download one here.


Anonymous said...

Tricia, beautiful pictures!! Great job, and I'm jonzing for that plate of food....
:-) Lisa

Laura said...

Wow this sounds like a delicious meal all around! I love the idea of rosemary roasted sweet potatoes and the red pepper sauce sounds amazing. I have made poached eggs before, but only once. Luckily the recipe I found was pretty reliable and my first attempt was fairly successful - glad you found one that worked for you!

Brandi said...

Tricia, these photos are stunning. I never thought I needed one of those egg holders until now. I'm really tempted to run out to Anthropologie to buy one and the only thing that's stopping me is that it's 6:30am here and they haven't opened yet. But this whole post is making my tummy grumble. I need to try this soon. I'm jotting the ingredients down and getting them at the store today.

Tricia said...

Thanks ladies!

Wendy said...

Mmmmm, that looks so yummy! Suddenly I really want some breakfast :D

theFromagette said...

Looks delish and I LOVE the rustic table!!

Tara said...

Was this post specifically for me? Because I can eat every blessed ingredient in this meal (well I'll replace the sour cream with some cashew cream but I'm guessing it could be left out without really harming the recipe). Hallelujah! How does your halo feel? ;o)

Tara said...

Oh, can I ask where you get your jarred chipotle peppers?

Melissa said...

Very pretty dish! And i'm not even an egg fan!

Tricia said...

Tara - In the Mexican/Spanish/Ethnic section at the grocery (depending on what your market decided to call it) - they come in small cans or jars, though if you like you could buy dried as well. Since I know you are sensitive make sure to check out the ingredients - if you aren't careful many adobo sauces/spices can have MSG in them (yuck). Glad it's something you can eat! Hurrah!

The Cilantropist said...

Your poached egg looks perfect, good for you for persisting! And just curious, did you get that cute egg dish from Anthropologie? ;)

Medifast Coupons said...

I know it is just eggs, but my mouth is watering, very nice. I so am making these, looks like we are having breakfast for dinner again.