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Potato and ham broth topped with poached egg


Potato and Ham Broth topped with Poached Egg

Ingredients 8
Servings 4
Time 5 mins

Ingredients

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

Method

25 mins
 

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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