Poached Eggs With Hash Browns - Today's Special With Shantanu
- 10 years ago
Preparing good and tasty breakfast is one question that crosses our mind every morning. So to bring a variety to our regular breakfast, Chef Shantanu Gupte brings you a delectable breakfast recipe.
Ingredients:
Poached eggs with hash browns
1 pot water (for poaching)
2 eggs
brown bread
tomato
1 lemon
par boiled potatoes ( 4- 5) grated.
Salt to taste
pepper to taste
butter 3 tbsp
Method:
To make the hash browns:
- Heat the deep pan on a low flame.
- Squeeze in the lemon juice.
- Grate the par boiled potatoes on a dish and spread it.
- Add salt and pepper to the potatoes and lightly run a fork through it.
- Add a dollop of butter to the pan and let it melt.
- Once it melts slightly, add the butter to the grated potatoes.
- Drizzle oil on the chopping board and spread it.
- Place a spherical mould or ring on the board and add the grated potato into the ring. Press it lightly using a spoon and then take off the mould.
- Heat butter in the pan and add the potato hash.
- Add oil to the pan and let the potatoes cook on a low heat.
- Flip the potatoes once they turn crisp and brown.
- The hash browns are ready to be plated.
To make the poached eggs:
- Once the bubbles start forming in the water, add salt to it.
- Add the egg and let them poach for about 3-4 minutes.
- Take a brown bread and cut out a piece using the same mould.
- Add it to the pan and let it crisp up.
- Once the egg starts coming to the surface of the water, take it out.
- Add salt and pepper to the eggs.
- Plate them on the crisped up bread.
- Serve with the hash browns and roasted tomato.
Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Pratik Jain
VFX : Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited.
Ingredients:
Poached eggs with hash browns
1 pot water (for poaching)
2 eggs
brown bread
tomato
1 lemon
par boiled potatoes ( 4- 5) grated.
Salt to taste
pepper to taste
butter 3 tbsp
Method:
To make the hash browns:
- Heat the deep pan on a low flame.
- Squeeze in the lemon juice.
- Grate the par boiled potatoes on a dish and spread it.
- Add salt and pepper to the potatoes and lightly run a fork through it.
- Add a dollop of butter to the pan and let it melt.
- Once it melts slightly, add the butter to the grated potatoes.
- Drizzle oil on the chopping board and spread it.
- Place a spherical mould or ring on the board and add the grated potato into the ring. Press it lightly using a spoon and then take off the mould.
- Heat butter in the pan and add the potato hash.
- Add oil to the pan and let the potatoes cook on a low heat.
- Flip the potatoes once they turn crisp and brown.
- The hash browns are ready to be plated.
To make the poached eggs:
- Once the bubbles start forming in the water, add salt to it.
- Add the egg and let them poach for about 3-4 minutes.
- Take a brown bread and cut out a piece using the same mould.
- Add it to the pan and let it crisp up.
- Once the egg starts coming to the surface of the water, take it out.
- Add salt and pepper to the eggs.
- Plate them on the crisped up bread.
- Serve with the hash browns and roasted tomato.
Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Pratik Jain
VFX : Kushal Ramdas Bhujbal
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited.