Poached egg on a sweet potato pancake
4 servings
40 minutes
A recipe from Maxim Sorokin, chef of the restaurant "Soyka Napela". Tropical notes appear in this unusual presentation of a classic breakfast. The sweet potato gives the pancakes a sweetish taste, so it seems that some exotic fruit has been added to them. And the scattering of sesame seeds on the glossy surface of the reddish-turmeric mayonnaise looks like passion fruit pulp.
1
Prepare mayonnaise with turmeric. Separate the yolk from the white of 4 eggs. In a sufficiently narrow and tall container, mix 4 yolks, mustard, and 10 ml of lemon juice. Start blending with an immersion mixer while gradually pouring in 100 ml of first-press olive oil and 50 ml of sunflower oil in a thin stream. Once the mayonnaise thickens, add salt and turmeric. Blend until emulsified.
- Chicken egg: 8 pieces
- Mustard: 15 g
- Lemon juice: 15 ml
- Extra virgin olive oil: 100 ml
- Vegetable oil: 125 ml
- Salt: 2 g
- Turmeric: 1 g
2
Prepare sweet potato pancakes. Peel the sweet potato and cut it into thin sticks. Add half a beaten egg, 75 ml of vegetable oil, mix in flour, 5 ml of lemon juice, 5 g of sugar, 2 g of salt, and a pinch of ground pepper. Form portioned pancakes weighing 115-120 g each. Heat a pan with a small amount of vegetable oil and fry the pancakes on both sides until golden brown. Then bake in a preheated oven at 180 degrees for 7-10 minutes.
- Sweet potato: 250 g
- Chicken egg: 8 pieces
- Vegetable oil: 125 ml
- Wheat flour: 50 g
- Lemon juice: 15 ml
- Sugar: 5 g
- Salt: 2 g
- Ground black pepper: to taste
3
Prepare 3 poached eggs in any convenient way.
- Chicken egg: 8 pieces
4
Place the cooked sweet potato pancake on a plate, top with a poached egg, and drizzle with homemade mayonnaise. Next to the pancake, arrange kale salad and halved cherry tomatoes, then drizzle with balsamic vinegar.
- Sweet potato: 250 g
- Chicken egg: 8 pieces
- Mustard: 15 g
- Kale: 60 g
- Cherry tomatoes: 60 g
- Balsamic vinegar: 30 ml
5
Garnish with thinly sliced scallions and radish circles. Sprinkle with black sesame.
- Chives (ciboulette): 10 g
- Radish: 15 g
- Black sesame seeds: 1 teaspoon
