Toast with Melted Cheese, Potato Pancakes and Poached Egg
by Editorial Staff
A beautiful, original breakfast made of simple products – toast with cream cheese, potato pancakes, and poached egg. A great option for a hearty morning meal or a solid snack!
Cook: 18 minutes
Servings: 1
Ingredients
- Toast bread – 1 slice
- Soft processed cheese – 25 g
- Potatoes – 1 pc. (160 g)
- Flour – 1/2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 30 ml
For a poached egg:
- Egg – 1 pc.
- Vinegar 9% – 1 teaspoon
- Salt – 1/2 teaspoon
Directions
- First of all, prepare a potato pancake. Peel the potatoes and grate them on a fine grater into a deep bowl.
- Add salt, black pepper, and flour to a bowl of grated potatoes.
- Stir.
- Heat vegetable oil in a skillet. Form the potato mixture into a round or oval tortilla about the size of a slice of bread and place it in the skillet.
- Fry the potato pancakes on the heat lower for about 4 minutes on each side, until a beautiful golden-brown crust. Transfer the finished pancake from the pan to a plate.
- Toast a slice of toast bread in the same skillet without adding additional oil for about 1 minute on each side.
- Brush the finished toast with melted cheese on one side.
- Now prepare the poached egg. In a saucepan or saucepan, bring about 300 ml of water to a boil. Add salt and vinegar. Gently break the egg into a cup, bowl, or large spoon. Make a funnel in boiling water, stirring the water vigorously in one direction, and gently insert the egg into this funnel. The white of the egg will immediately grab, sealing the yolk. Cook the egg over medium heat for about 3 minutes.
- Gently transfer the finished poached egg to a napkin using a slotted spoon to remove the water.
- Collect the sandwich. Place the toast with melted cheese on a plate.
- Place the potato pancake on top of the toast.
- And put the poached egg on the potato pancake.
Enjoy your meal!
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