Potato Pancakes with Asparagus & Poached Eggs
Perhaps best known for their shining role in Hanukkah (and sometimes Passover) festivities, Potato Pancakes, or latkes, are certainly something to celebrate. As a matter of fact, they’re so delicious, we carry Trader Joe’s Potato Pancakes in our freezers all year long!
Potato Pancakes are might tasty when served with the traditional sour cream & apple sauce. Or even with ketchup, à la hash browns. Or smothered in cheese & chives. Or—as we found out here—served on a bed of lemony-garlic sautéed asparagus, beneath a perfectly poached egg.
Consider yourself an egg-poaching novice? Follow the step-by-step video instructions below, and you’ll find yourself coached to a perfect poach in no time!
Bring a large pot of water to a rolling boil.
While water boils, heat oil in a large sauté pan on medium heat. Add garlic, lemon juice, and asparagus to pan. Use tongs to sauté until asparagus is cooked through, about 3 – 5 minutes. Remove pan from heat and set aside.
Prepare latkes according to package instructions, set aside.
Fill a pot with 3-4 inches of water and bring to a boil. Lower heat to simmer and add 1 tablespoon apple cider vinegar.
Crack an egg into a strainer to separate the yolk from the white (reserve egg whites for an omelet!) and gently pour the yolk into a small bowl. Stir the simmering water with a spoon to create a vortex in the pot. Carefully slide the egg into center of vortex and cook for 3 minutes. Use a slotted spoon to remove the cooked egg and set on a clean plate. Repeat poaching process with remaining eggs.
Separate the asparagus onto 4 plates. Top each plate of asparagus with a potato pancake, then top each potato pancake with a poached egg. Add salt and pepper to taste.