ROASTED POTATOES WITH BUTTER-POACHED VEGETABLES AND POACHED EGG

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Makes 2 servings - around 600 calories and bloody lovely

Recipe by Christine Byrne

Ingredients
2 small russet potatoes (about 1/2 pound, total)
1 tablespoon extra-virgin olive oil
kosher salt
freshly ground pepper
4 tablespoons unsalted butter
1 cup radishes, quartered
1 medium shallot, minced
1/2 cup snow peas, trimmed and cut in 1/2-inch pieces
1 6-ounce container baby spinach
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
4 Large eggs

Procedure
Preheat oven to 400°F, and line a large rimmed baking sheet with parchment paper. Scrub potatoes, dry them thoroughly with paper towels, then cut each one in half, lengthwise. Transfer potato halves to the rimmed baking sheet, coat evenly with the olive oil, and season liberally with salt and pepper. Position the seasoned potato halves cut-side down on the baking sheet, and roast for 50 minutes at 400°F, flipping the potatoes halfway, until potatoes are cooked through, soft on the inside and crispy on the outside.

While the potatoes are roasting, melt butter in a large skillet over low heat. Add the quartered radishes and shallots, season with salt and pepper, and stir to coat the radishes. Cook on low for 2-3 minutes, stirring occasionally, until radishes have begun to soften. Add snow peas, stir the vegetable mixture, and cook for another 3 minutes over low heat, until the vegetables are slightly cooked but still crunchy. Add spinach and stir the mixture continuously until the leaves have wilted completely. With the heat on the lowest setting, let the vegetables continue to cook gently while you poach your eggs, 12-15 minutes.

Meanwhile, poach eggs: Fill a medium (at least 3 quart) saucepan or pot with about 5 inches of water. Bring the water to a simmer, then turn the heat to low. If you have a thermometer, use it to check the water temperature. The ideal temperature for poaching eggs is between 180 - 190°F. If you don’t have a thermometer, you know you’re at the right temperature when there are tiny little bubbles all over the bottom and sides of the pot, but none bubbling up to the surface. Crack each egg into a separate small bowl or mug, then stir the water in a circle gently with a wooden spoon to create a whirlpool. Drop 1 egg into the center of the whirlpool. The white will wrap around the yolk and start to set. Let the egg poach in the water for 3 minutes, keeping the temperature steady. Remove the egg with a slotted spoon and drain on a paper towel-lined plate. Repeat with the other 3 eggs, again creating a whirlpool before dropping in the egg.
To serve, divide the potato halves between two plates, then top each half evenly with the butter poached vegetables and a poached egg.