Let me start by saying I am kind of particular when it comes to eggs. Meaning if I am going to make and eat an egg I first want it poached second would be fried and that is basically it. I have never made or had a scrambled egg that was calorie worthy. My husband makes the best omelets so I also eat those on occasion. I made and shared this dish a few years ago but it was so good it is worth sharing again and if you haven’t tried it yet you really should. Substitute the bacon with either Canadian bacon or ham regardless it was so stinking good!
I have heard some people shy away from poaching their eggs, I think it’s easier that frying an egg. I can’t tell you how many yolks I have broken flipping it. It is probably because I use eggs a lot in my baking, and I poach more often then I fry so I guess practice makes perfect.
Hash Brown Toast
Equipment
- 1 air fryer
Ingredients
- 2 frozen hash brown patties
- 2 large eggs poached
- 2 pieces Bacon sliced in half and cooked to crsipy
Instructions
- in a small sauce pan fill ¾ full of water over medium heat bring the water to a slow rolling boil. When the water is boiling crack and add one egg at a time. To have a runny yolk and set whites it should be 3-4 minutes. This will depend on how boiling your water is. Using a slotted spoon you can check on your egg by lifting it out of the water and seeing how it jiggles. It may take a tester or two to get them perfectly but once you know what you are looking for. You should be all set for life.
- Place the hash browns in the air fryer, I turned mine on for 10 minutes initially and then for another 5 minutes just before serving.
- Cut each piece of bacon in half and add to a small fry pan, cooking till crispy. Set aside on some paper towel
- Assemble by placing the crispy hashbrown on the bottom, place the 2 small pieces of crispy bacon and then a runny poached egg on top. Season with salt and pepper and serve warm.
Poached egg for show
- If you are working in a restaurant or trying to win some contest you can add a splash of vinegar to the water. Also when you are adding each egg you could, using a spoon swirl the water to make a whirlpool so the egg whites are a little more tighter. I've made them both ways and I am Ok with just adding the eggs to the boiling water and let them do their thing.