Poached Eggs and Creamy Poblano Sauce on Sweet Potato Pancakes
Author: Blue Goose Inn Bed & Breakfast
Recipe type: Breakfast
This recipe describes the creamy poblano sauce and poached eggs that make a geat topping for the Sweet Potato Pancake recipe. The poblanos give it just a slightly spicy note, while the fresh spinach and chives lighten the dish up a bit.
- 2 Tbsp extra virgin olive oil
- 4 large shallots, small dice
- 1 large Poblano pepper, seeds and ribs removed and cut into a very small dice
- 1 pint sour cream
- ¾ cup heavy cream
- ¼ tsp smoky paprika
- Freshly ground pepper
- ¼ cup white distilled vinegar
- 2 to 3 Quarts of water
- 12 large, fresh eggs
Accents and Toppings
- Sweet Potato Pancakes
- 3 Tbsp fresh chopped chives
- ½ cup extra sharp cheddar cheese, grated
- 10 oz. fresh baby spinach
- In a separate pan with olive oil, saute the shallots and Poblano pepper until softened and lightly caramelized, about 15 minutes.
- Add the sour cream, heavy cream, paprika, salt and pepper to taste and cook about 10 minutes over medium heat.
- Cover and keep warm. You can prepare the sauce the night before. Refrigerate and reheat in a saucepan over low heat.
- In a shallow saute pan, (2 to 3 quarts), fill ¾ with water and add the white vinegar.
- Bring to a slow rolling boil.
- Crack one egg into a small bowl and lower into the boiling water.
- Repeat with the next 5 eggs.
- Cook 3 to 4 minutes.
- Remove and place in a bowl of warm water to keep warm.
- Then cook the remaining 6 eggs.
- Remove the eggs from the warm water with a slotted spoon and place on a paper towel to dry.
- To serve, place two potato pancakes on top a handful of fresh spinach.
- Add two poached eggs, top with a large spoonful of the warm Poblano sauce.
- Sprinkle with cheddar cheese and fresh chives.
- Serve with your favorite sausage and sliced pineapple.