Poached Eggs and Creamy Poblano Sauce on Sweet Potato Pancakes
This recipe describes the creamy poblano sauce and poached eggs that make a geat topping for the [/fusion_builder_column]Sweet Potato Pancakes
fresh chopped chives
extra sharp cheddar cheese
fresh baby spinach
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
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.