Potato and ham broth topped with poached egg

Food24
4 servings Prep: 5 mins, Cooking: 25 mins
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By Food24 April 16 2018
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Ingredients (8)

1 onion — medium, sliced
10 ml butter
1,5 l stock — chicken
300 g potatoes — skin on and cubed
100 g red lentils — split
200 g ham — sliced
4 eggs — large
salt and freshly ground black pepper — to taste
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Method:

Add the onion and butter in a large pot and gently sauté.

Add the stock, potatoes and lentils and bring to the boil. Reduce the heat and simmer for about 15 mins. 

Adjust the seasoning and add more water only if necessary.

Poach the eggs for 3 mins.

Add the spring onions to the hot soup and return to the boil. 

Stir until well combined and remove from the stove and stir in the ham.

Serve the soup topped with poached egg and sprinkle with black pepper.

HOW TO POACH AN EGG:

 

Boil 500ml of water and add 30ml (2tbsp) of vinegar and bring to the
boil.

Crack the egg in a small bowl then tip the egg gently into the water.

Swirl the whites around the yolks using a slotted spoon.

Poach for 3 mins
for soft centred egg.

ALSO TRY:  

Quinoa cakes with a poached egg and sautéed spinach

A comforting vegetarian meal that the whole family will enjoy.



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