I’m trying this recipe again for three reasons:
1. I’m having an affair with eggs at the moment. All eggs, all the time. But most of all with poached eggs.
2. I was telling a friend about the insane “crashed egg” tapas at the now closed La Lola’s in SF, and oh the visions, they were swirling in my head. Maybe I could try this one again…
3. I had some potatoes and thought I might as well roast them since I needed to feed the boy, and he shares my love of eggs and potatoes.
And once again I thought, how hard can this be? It’s eggs over potatoes, for God’s sake. Proof once again that the simplest recipes are often the ones that are the trickiest.
This time I did it differently. Firstly, I fried the potatoes.
There are several tricks to this:
The oil should be hot when you dump your potatoes in. Your pan should be big enough so that they’re all in one layer. You don’t want to touch them for a while. Let them fry. Flip them once or twice, and don’t overdo…
Season them “expertly” and let them drain on a paper towel. No touchee.
Then, with the egg, never mind what I tried last time. This time, I poached.
Crash these over your potatoes, yo.
And did the boy like it? He did. Two thumbs up.
Stay tuned. I’m gonna try and coddle an egg next week. It’ll be a hoot.