Welcome back to another posting of NY Girl Can Eat. Today’s post will be my first recipe based post, make sure to tell me what you think! Since I got my hands on an Easy Bake Oven at age seven I've had a hard time leaving the kitchen. Whether it’s a tried and true recipe or the newest pasta dish from one of my subscriptions I’m always up for the task. Here I share with you my go to, anytime dish. If this were the one thing I ended up contributing to society, I’d be OK with that.
You’re going to need the following:
Lemon juice or white wine
1 medium sweet potato
1 small rosemary sprig
Notice I didn't put any measurements. I pretty much leave this to taste, which for me is about 6 shakes of each herb, 4 shakes of cayenne and 3 shakes garlic powder. Real professional, I know.
Set a pot of water, about one to two inches deep, with a tablespoon of lemon juice or white wine to boil. Trust me on that, the acidity keeps the eggs from getting spidery.
In the meantime, heat up a sauté pan on medium high heat for a minute or two then add maybe a tablespoon of canola oil. When the oil is hot, add the sweet potatoes.
When the sweet potato looks like it’s browned a bit,maybe 4 minutes in, add your herbs and spices. Let them brown more, say another 5 minutes, this seals in the flavor.
When the water has come to a rapid boil, take a slotted spoon and create a vortex in the water. Quickly slide the egg into the vortex and it should look like this,
Let the egg sit for the next minute and half and check back on your sweet potatoes, they should be done. Turn the heat off and move them to a different burner to cool.
When the first egg is done (the white should have solid form), remove it with a slotted spoon and place it on top of the sweet potatoes. Repeat the procedure for the second egg (no need for more lemon juice or wine).
If you did it right, it should look like this,
It’s best served with a Bloody Mary and some bacon but no time for that today. Try it out and let me know how it turns out! Until the next dish, ciao!