Poached Egg on Potato Cheesecakes with Portabello Mushrooms

Name: Poached Egg on Potato Cheesecakes with Portabello Mushrooms
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 tablespoons vinegar; 4 free-range eggs; 2 tablespoons chopped chives; 5 tablespoons water; 125 g (4½ oz) chilled unsalted butter, cut into small pieces; 25 g (1 oz) unsalted butter; 1 small egg, beaten; 350 g (12 oz) hot mashed potato (made without any butter, milk or cream); 350 g (12 oz) hot mashed potato (made without any butter, milk or cream); 4 tablespoons vegetable oil; 4 large portabello mushrooms; 25 g (1 oz) mature Cheddar cheese, grated; About 125 g (4½ oz) self-raising flour; 350 g (12 oz) hot mashed potato (made without any butter, milk or cream); 350 g (12 oz) hot mashed potato (made without any butter, milk or cream)

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This makes a wonderful brunch dish, popular with vegetarians and meat lovers alike. If you add vinegar to the water when poaching eggs, the acid helps to set the protein. Occasionally I vary the cheese in the potato cakes. Creamy Yorkshire Blue or sharp Parmesan make a welcome change.

Ingredients

350 g (12 oz) hot mashed potato (made without any butter, milk or cream)
25

Brunch
Vegetarian

Method

Place the hot mashed potato in a bowl, add the butter, egg, grated cheese and a little salt and mix together. Gradually knead in the flour, adding enough to bind the mixture to a fairly stiff dough. With floured hands, divide the dough into 4 balls and flatten them into cakes about 9cm (3½ in) in diameter and 2cm (¾ in) thick. Set aside while you prepare the chive butter.

Bring the wate