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Potato galette with poached egg and salad (vegetarian)
Potato galette with poached egg and salad (vegetarian)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Crispy potato fritters with gooey gruyere and a perfectly poached egg on top.
Ingredients:
  • 1kg desiree potatoes, peeled, coarsely grated
  • 60ml olive oil
  • 50g unsalted butter
  • 60g gruyere
  • 2 tsp finely chopped fresh sage
  • 60ml white vinegar
  • 5.90 gm Dijon mustard
  • 1 small eschalot, finely chopped
  • 20.00 ml white wine vinegar
  • 75g mixed green lettuce leaves
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Drain grated potato by pressing firmly in a sieve to remove excess moisture. Heat 1 tablespoon of oil and half of the butter in an ovenproof frypan over medium heat.
  • Once the butter is hot and sizzling, arrange half of the potato slices in the pan, pressing down firmly using a spatula. Sprinkle with cheese and sage, then layer the remaining potato slices on top, pressing down once more. Cook for approximately 10 minutes or until the base is golden and crispy. Carefully flip the galette onto a plate or baking tray, melt the remaining butter in the pan, and slide the galette back into the pan, crispy side facing up.
  • Continue to bake in the oven for an additional 10 minutes.
  • Fill a deep frypan with water and white vinegar.
  • Bring the mixture to a gentle boil, then lower the heat to a simmer. Carefully poach the eggs in batches for approximately 3 minutes each. Use a slotted spoon to remove the eggs and let any excess water drain off.
  • Combine the remaining oil, mustard, diced eschalot, and white wine vinegar in a screw-top jar and shake well to make the dressing.
  • Prior to plating, gently coat lettuce with dressing. Slice the galette, place a poached egg on each slice, and enjoy with the side salad.

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