Recipe Potato galette with poached egg and salad (vegetarian) : Practical and Delicious

Recipe Potato galette with poached egg and salad (vegetarian) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato galette with poached egg and salad (vegetarian). You are currently reading Recipe Potato galette with poached egg and salad (vegetarian) : Practical and Delicious. This recipe is the creation of the chef Nancy Duran. Recipe Potato galette with poached egg and salad (vegetarian) requires 20m, cook 35m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These crunchy potato fritters are topped with a sprinkle of melted gruyere and a poached egg.

Ingredients:

11 Ingredients

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  1kg desiree potatoes, peeled, coarsely grated
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  50g unsalted butter
  
  
  


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  1/2 cup (60g) grated gruyere cheese
  
  
  


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  2 tsp finely chopped fresh sage
  
  
  


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  1/4 cup (60ml) white vinegar
  
  
  


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  4 eggs
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  1 small eschalot, finely chopped
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  75g mixed green lettuce leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Place grated potato in a sieve and press firmly with the palm of your hand to remove excess moisture. Heat 1 tablespoon oil and half the butter in an ovenproof frypan over medium heat.
  
  
  


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  Step 3
  
  
  
  
  When butter is sizzling, layer the pan with half the potato, pressing in firmly with a fish slice. Sprinkle with cheese and sage, then top with remaining potato, again pressing firmly with the fish slice. Cook for about 10 minutes or until the base is crisp. Invert onto a flat plate or baking tray, melt remaining butter in pan, then slide galette back into pan, crisp-side up.
  
  
  


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  Step 4
  
  
  
  
  Cook in the oven for a further 10 minutes.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, fill a deep frypan with water and add the white vinegar.
  
  
  


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  Step 6
  
  
  
  
  Bring to the boil, then reduce heat to a simmer and poach eggs in batches for about 3 minutes each. Remove with a slotted spoon and drain.
  
  
  


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  Step 7
  
  
  
  
  To make the dressing, shake together remaining oil, mustard, eschalot and white wine vinegar in a screw-top jar.
  
  
  


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  Step 8
  
  
  
  
  Just before serving, toss lettuce with dressing. Slice galette, top each slice with a poached egg and serve with salad.
  
  
  

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