Curried potatoes and caramelised onions
Poached eggs are extremely easy things to make, although you wouldn’t know it by watching countless people try. I have included how I make mine in the last step of this recipe, as long as you stick to the few simple rules, it shouldn’t ever be a problem again.
1 Large baking potato
3 Tbsp. oil
1/2 A red onion, caramelised
1 Handful of chopped parsley
2 Tbsp. of curry powder mixed with 1 Tsp. of oil
3 Tbsp. of white wine vinegar
1) Prick the potato a few times with a fork and place in the microwave for 4 minutes. Turn the potato over and continue for another 4 minutes or until the potato feels soft when pressed lightly. Leave to cool.
2) Fry the onions in 1 Tbsp. of oil until they start to caramelise, toss through the parsley and season with salt, set aside.
3) Slice the potato in half lengthways and rub the flat sides with the curry powder paste and a pinch of salt.
4) Heat 2 Tbsp. of oil in a frying pan and fry the potato halves flat side down, on a medium heat until golden. Remove from the heat and keep warm with the onion mix.
5) For the poached eggs, bring a small pan of water to a simmer on the stove. Add the vinegar to the pan and then crack in the egg, making sure the pan stays at a slow simmer. There is no need to swirl the water, the movement of the hot water is enough wrap the egg whites around the yolk. Leave the egg to poach for one minute before removing with a holed spoon. The white should feel slightly firm to the touch and the part encasing the yolk should still feel soft like jelly. If the white still feels runny or soft then dip it back in the water until it firms up.