New Potato and Chive Cakes with Poached Eggs
Making use of early summer’s potatoes and herbs, these muffin-sized cakes topped with egg make for a light dinner or hearty brunch. The potato cakes can also be zipped up with Parmesan cheese or horseradish.
Serves 6-8
Ingredients
2 pounds new or small potatoes, washed
1 cup sour cream
1/2 cup chives, cut into ½-inch lengths, plus ¼ cup more finely chopped
salt and pepper
¼ teaspoon cayenne pepper or smoked paprika
¼ cup unsalted butter, melted
12 eggs
Directions:
- Preheat oven to 400°.
- Bring a pot of salted water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes and allow them to cool until they are easy to handle. Slip their skins off and separate them into two portions. Thinly slice half of the potatoes. Mash the remaining potatoes with half of the sour cream. Fold the sliced potatoes, chives and remaining sour cream into the mashed potatoes. Season with salt, pepper and cayenne or paprika, adjusting to taste.
- Grease a muffin pan with melted butter. Fill each tin with potato chive mixture. Drizzle remaining melted butter on top. Bake cakes until golden and crispy, about 40-45 minutes.
- In the meantime, prepare eggs: In a sauté pan or shallow saucepan with a lid, add enough water to cover the eggs. Gently break each egg into a ramekin, saucer or poaching cup. Bring the water to a boil, then lower heat and allow it to simmer for a few minutes. Carefully slip each egg into the water by gently submerging the lip of the cup and allowing the egg to slide into the pan. (Do this with no more than four eggs at a time.) Use a spoon to gently fold the whites over the yolk. Turn off the heat, cover the pan and allow the eggs to sit for about 3-5 minutes, depending on desired firmness. Use a slotted spoon to remove the eggs from the water, allowing any accumulated water to drip back into the pan. Repeat with remaining eggs.
- Use a knife to loosen each potato cake from its tin. Serve each cake with an egg on top. Garnish with chopped chives.
