Preparing good and tasty breakfast is one question that crosses our mind every morning. So to bring a variety to our regular breakfast, Chef Shantanu Gupte brings you a delectable breakfast recipe.
Ingredients:
Poached eggs with hash browns 1 pot water (for poaching) 2 eggs brown bread tomato 1 lemon par boiled potatoes ( 4- 5) grated. Salt to taste pepper to taste butter 3 tbsp
Method:
To make the hash browns: - Heat the deep pan on a low flame. - Squeeze in the lemon juice. - Grate the par boiled potatoes on a dish and spread it. - Add salt and pepper to the potatoes and lightly run a fork through it. - Add a dollop of butter to the pan and let it melt. - Once it melts slightly, add the butter to the grated potatoes. - Drizzle oil on the chopping board and spread it. - Place a spherical mould or ring on the board and add the grated potato into the ring. Press it lightly using a spoon and then take off the mould. - Heat butter in the pan and add the potato hash. - Add oil to the pan and let the potatoes cook on a low heat. - Flip the potatoes once they turn crisp and brown. - The hash browns are ready to be plated.
To make the poached eggs: - Once the bubbles start forming in the water, add salt to it. - Add the egg and let them poach for about 3-4 minutes. - Take a brown bread and cut out a piece using the same mould. - Add it to the pan and let it crisp up. - Once the egg starts coming to the surface of the water, take it out. - Add salt and pepper to the eggs. - Plate them on the crisped up bread. - Serve with the hash browns and roasted tomato.
