Poached Eggs with Tattie Cakes

Yield: 2 servings.


  • Poached Eggs
    • 1 tbsp. white vinegar to 2 cups water
    • 4 large eggs
    • Coarse salt and freshly cracked black pepper, to taste
  • Easy Tattie Cakes
    • 2 small Yukon Gold potatoes, grated (about 1 cup grated)
    • 1 tbsp. chopped chives or 1 green onion, chopped
    • Coarse salt and freshly cracked black pepper, to taste
    • 2 tbsp. grapeseed oil or olive oil
  • Assembly
    • 4 slices peameal bacon, pan-fried
    • 1 large tattie cake
    • handful grape tomatoes
    • Chives, for garnish
    • 4 slices oatmeal bread, for toast (optional)


  1. Poached Eggs
    1. Fill a saucepan with approximately 3-inches water. Stir in vinegar. (The vinegar will help the egg whites coagulate faster). Bring water to a simmer.
    2. Swirl the water in the pan in a circular motion to create a vortex. Break 1 egg into a cup and slide into the swirling water. Repeat with the remaining eggs, poaching the eggs one at a time or 2 at a time.
    3. Cook eggs at a bare simmer until whites are firm but yolks are still runny, about 3 to 4 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Season the poached eggs with salt and pepper. Makes 2 serving.
  2. Easy Tattie Cakes
    1. Combine grated potato and chives in a medium bowl. Season with salt and pepper.
    2. Heat oil in a cast-iron fry pan or non-stick skillet over medium high heat. Form a 7-inch flat pancake in the pan. Cook the tattie cake until crispy, browned and cooked through, about 5 to 7 minutes per side.
    3. Cut into wedges to serve. Makes 1 large tattie cake.
  3. Assembly
    1. Plate poached eggs with tattie cake, peameal bacon and grape tomatoes. Add toast and garnish with chives, if desired. Makes 2 servings.