Poached Eggs with Sweet Potato Pancakes
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Poached Eggs with Sweet Potato Pancakes
Times
- Ready Time : 0 min
Servings
Ingredients
- eggs (I used two per person)
- water
Sweet Potato Pancakes
- 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
Directions
Poached Eggs
1. Simmer water in a small saucepan.
2. Crack egg into a slotted spoon. Some of the white will drip out.
3. Carefully put the remaining egg in the simmering water. Time 4 minutes.
4. Remove egg from water.
5. Repeat with remaining eggs
Pancakes (adapted from Tyler Florence)
1. In a large bowl, mix the flours, baking soda, baking powder, sugar, and salt.
2. In another bowl, combine the eggs, buttermilk, melter butter, and vanilla.
3. Stir the buttermilk mixture into the flour mixture until combined
4. Stir in the sweet potato puree
5. 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)
6. Melt butter in the skillet
7. Fry pancakes until bubbles form on top. Flip over.
Put everything together:
1. Place about a cup of arugula on your plate and top with salt, pepper, and olive oil. Place eggs on top.
2. 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 
About kosher foodies
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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