Eggs Alaska

Panfried potato cakes with local smoked salmon poached eggs and hollandaise sauce.

Delicious any time of the day.
Breakfast, brunch, lunch, starter and tea time.

I'm using frank henderman smoke salmon which is absolutely delicious For the potato cakes I'm using ballycotton potatoes. Local free range eggs and I bought all my ingredients in the English market cork.

Serves 4

Preparation time 20 minutes
Cooking time 30 minutes

Ingredients:

350g Ballycotton potatoes, peeled
2 spring onions, finely sliced
sea salt and fresh ground black pepper
1 heaped teaspoon plain flour

Knob of butter

200g of smoke salmon

8 free range eggs

See my recipe for hollandaise on the blog.

Method:

Boil potatoes for 10-15minutes until cooked through but not mushy
Slice spring onions
Drain potatoes when cooked
Mash potatoes
Add spring onions
Flour
Salt and pepper

When cooled shape the potatoes in to cakes the size of scones

Heat a non-stick frying pan over a moderate heat and add the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile poach the eggs
The freshest eggs are best for poaching.
Fill a wide deep-ish sauce pan with boiling water from the kettle.
Place sauce pan on the hob.
You will need the heat to be medium-high.
The water should be simmering by this I mean the bubbles should be under the water as opposed to a rolling boil.
Some people use vinegar for poaching I don't, if you want to by all means use your own method.
Crack the eggs in to the simmering water turn down heat a little and leave for 4 minutes.
Take out with a slotted spoon and place on a plate.

To plate up the dish serve two potato cakes person topped with the slice smoke salmon.
Finally add a poached egg on each one and pour some hollandaise sauce over the top
Garnish with a few scallion slices cut on the slant.