While training our new prep cook, Mr. Kyle Work, on egg cookery, Melanie Reinhart the sous chef found a version of this recipe online. It looked interesting, so we had Kyle take a crack at making it. What he came up with is a perfect blending of texture, flavor and aroma. It’s the perfect lunch, brunch, or even breakfast.

Yield: 5 servings

What you’ll need:

  • 15 slices of potato, 1/2 inch thick
  • 10 eggs
  • 3-5 TBSP white vinegar
  • 2 bunches cilantro, rough chopped with some stem removed
  • 3/4 cup shredded coconut
  • 3/4 cup  toasted sunflower seeds
  • 4 cloves garlic rough chopped
  • Some fresh, rough chopped hot pepper if that appeals to you. Dried pepper flakes are ok too!
  •  1 cup  lemon juice
  • 1/4 cup plus a little extra for roasting potatoes, olive oil



The potatoes: Preheat oven to 450 F. Put the dish or baking sheet you will be using to roast your potatoes into the oven. You want it to get hot! In a medium sized, high sided pot, fill with water 3/4 full. Heat to just below a boil. Add salt until the water tastes a little salty, and a splash of white vinegar.  In a bowl, toss potatoes with the extra olive oil, salt, and pepper to taste, and fresh or dried herbs if you prefer. Carefully take baking ware from the hot oven, and place potatoes onto it. You should hear a nice sizzling noise. This is good! Roast potatoes in oven for 20-30 minutes or until golden brown and soft in the middle.

The Pesto: Mix the cilantro, coconut and toasted sunflower seeds into one bowl.  In a food processor or a blender, add 1/2 the olive oil, lemon and garlic. Begin blending.  Add the cilantro, seed, coconut mixture in batches, and observe the thickness of the pesto. You want it to be a little thick Add more oil as needed.  You may need to make this pesto in batches, depending on the size of your blender or food processor.

The Eggs: Swirl the water around in the pot to it is spinning in one direction. Slowly crack eggs into the water. Cook eggs approximately 3-4 minutes or until they are bright white and still a little soft inside.  Remove from water carefully with a slotted spoon.

Serve with lightly dressed greens on the side.  Enjoy![/vc_column_text][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Chef’s Tip:” font_container=”tag:h2|text_align:left” google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:400%20regular%3A400%3Anormal”][vc_empty_space height=”32px”][vc_column_text]Egg poaching is simple, but can be tough to get right. You’re trying to get fluffy tear-dropped shaped eggs that are tender and cooked not too much, but not too little. The vinegar in the water acts as a coagulant to pull the egg together as it cooks; its not necessarily for flavor. Cook the eggs as much or as little as you’d like, depending on your preferences for oozy yolks.[/vc_column_text][/vc_column][/vc_row]

–Simeon Bittman

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