This brunch recipe with potato, poached egg, chorizo and sautéed mushrooms sounds right up my street! Sebastian Ng Chef-Owner, VENUE By Sebastian gives us the ‘how to’ on this delicious sounding meal. He says this crowd-pleaser is perfect for brunch, lunch or dinner.
Brunch recipe ingredients (serves 3-4)
- Oil for deep frying
- 3 Idaho potatoes
- 6 medium-sized button mushrooms
- 2 tablespoons unsalted butter
- 50g chorizo, diced
- 4 organic eggs
- 1 sprig fresh rosemary
- Salt and crushed black pepper
Method
#1 Shred Idaho potatoes with grater and rinse under tap water for 1 minute to wash away excess starch.
#2 Squeeze out excess water from potatoes and deep-fry at 170 degrees until golden brown. Season with salt and set aside.
#3 Cook the eggs with a thermocirculator or sous vide machine at 63 degrees for 50 minutes, then drop in a few ice cubes to reduce the temperature to 55 degrees. Alternatively, pan-fry the eggs sunny side up one at a time so that only the egg white is cooked and the yolk remains runny.
#4 Cut mushrooms into quarters, then sauté in a heated frying pan with unsalted butter, salt and crushed black pepper. Once cooked, put mushrooms on a kitchen towel and set aside.
#5 To assemble the dish, place the mushrooms on the side of a bowl, followed by the crispy potatoes, and the poached egg in the middle. Season with salt, add the chorizo and finally garnish with rosemary.
This brunch recipe first appeared in the June 2024 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!
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