serves
2-3
prep
15 minutes
cook
45 minutes
difficulty
Mid
serves
2-3
people
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Stream free On Demand
Decadent Breakfast
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 500 g Dutch cream potatoes
- rock salt, for baking
- extra virgin olive oil, for drizzling
- 150 ml thickened cream
- 1 tbsp horseradish cream
- 30 g butter
- sea salt and black pepper, to taste
- 4 eggs
- 50 g furikake
- 3 slices sourdough, toasted and cut into soldiers
Instructions
- Preheat the oven to 200˚C.
- Wash the potatoes thoroughly. Place a layer of rock salt over a baking tray and place the potatoes on top. Drizzly with a little oil and bake for 30 minutes or until tender.
- Slice the top side of the potatoes to release the steam, then pass them through a fine sieve or mouli or use a potato masher to mash until smooth.
- Place the cream in a saucepan over medium heat. Add the mashed potato and horseradish cream and mix vigorously until well combined and smooth. Add the butter and taste for seasoning.
- Pipe the warm mash mixture into two glass jars and crack two eggs inside each.
- Bring a saucepan of water to a simmer. Put the lid on the jars and submerge them in the simmering water for 12 - 15 minutes or until the whites are set but the yolks are still runny. Remove the jars from water, open the lids and sprinkle furikake on top.
- Serve immediately, with sourdough soldiers for dipping.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Decadent Breakfast
