Recipes

Poached Eggs with Butter-Poached Shrimp and Sweet Potato Latkes

Photo by Chris Granger

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yields

Serves 4

    Ingredients
    For the sweet potato latkes:
  • 2 pounds sweet potatoes, peeled
  • 1 pound Yukon gold potatoes, peeled
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, beaten
  • ¼ cup flour
  • 1 stick unsalted butter, melted
  • For the scallion hollandaise:
  • 8 egg yolks
  • 2 tablespoons lemon juice
  • 2 sticks unsalted butter, melted
  • 2 tablespoons thinly sliced scallions
  • ½ teaspoon hot sauce
  • Salt to taste
  • For butter-poached shrimp:
  • 1 pound unsalted butter, cut into chunks
  • Juice of 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 garlic clove, smashed
  • 2 pounds medium shrimp (16-20 count), peeled and deveined
  • For the poached eggs:
  • ½ cup white vinegar
  • 8 eggs
steps

For the sweet potato latkes: 

1. Preheat oven to 400 degrees. Using largest holes of a box grater, grate potatoes into a large bowl. Season with salt and pepper and toss to coat. Let sit for 5 minutes, then transfer shredded potatoes to a clean kitchen towel and wring out excess liquid.

2. Transfer potatoes to a medium bowl with egg and flour. Mix thoroughly and form into eight equal-sized patties. Place latkes on a nonstick sheet pan, spacing apart evenly. Drizzle with butter then bake until golden brown and crisp, 15 to 18 minutes. Keep warm until ready to serve.

For the scallion hollandaise: 

1. In a medium saucepan, bring 2 cups water to a slow simmer. Place a medium stainless steel bowl over top to create a double boiler. 

2. Add egg yolks and lemon juice to bowl and whisk constantly until mixture starts to steam and is thick like a yellow cloud. Slowly whisk in melted butter and scallions. Add hot sauce and salt to taste. Keep warm until ready to serve.

For butter-poached shrimp:

In a medium saucepan, bring 3 tablespoons water to a boil. Reduce heat to very low and whisk in butter piece by piece until emulsified. Add lemon juice, salt, cayenne, and garlic. Add shrimp and poach for 8 minutes, then remove from heat. Keep warm until ready to serve.

For the poached eggs:

1. Prepare a half sheet pan with a layer of paper towels. In a large saucepot, bring 1 gallon water and vinegar to a simmer.

2. Using a slotted spoon, stir water in a clockwise direction, then drop eggs in one by one while water is still rotating.  Allow eggs to cook for 3 minutes, then, using the slotted spoon, carefully transfer to the sheet pan. Trim away any excess egg white.

To plate:

Place two latkes on each plate and top each latke with shrimp. Top shrimp with a poached egg, spoon scallion hollandaise over top, and garnish with scallions. Serve immediately.

  • Slade Rushing, executive chef of Brennan’s, New Orleans

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