Poached Eggs with Sweet Potato Pancakes
Servings
Ingredients
- eggs I used two per person
- water
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup organic/raw sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 3 eggs
- 2 cups buttermilk
- 1 1/2 cups sweet potato puree I just mashed it with a fork
- 2 tablespoons unsalted butter melted and cooled
- 1/2 teaspoon vanilla extract
- butter for greasing the skillet
- extra milk to thin out batter – or – flour to thicken
Instructions
- Poached Eggs
- Simmer water in a small saucepan.
- Crack egg into a slotted spoon. Some of the white will drip out.
- Carefully put the remaining egg in the simmering water. Time 4 minutes.
- Remove egg from water.
- Repeat with remaining eggs
- Pancakes (adapted from Tyler Florence)
- In a large bowl, mix the flours, baking soda, baking powder, sugar, and salt.
- In another bowl, combine the eggs, buttermilk, melter butter, and vanilla.
- Stir the buttermilk mixture into the flour mixture until combined
- Stir in the sweet potato puree
- Add more milk 1 tablespoon at a time if the batter is too thick and flour 1 tablespoon at a time if it’s too thin (depending on the consistency of your sweet potatoes)
- Melt butter in the skillet
- Fry pancakes until bubbles form on top. Flip over.
- Put everything together:
- Place about a cup of arugula on your plate and top with salt, pepper, and olive oil. Place eggs on top.
- Put pancakes on plate. Serve with blueberries and syrup, if desired (I don’t think they need any, especially with runny egg yolk).
- Place pancakes on your plate, and eat everything together 🙂
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