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Cook The Issue #97
COOK THE ISSUE #97

Pork hash with poached egg and avocado

By Pielove, member

January 30th, 2009

The rest of my family does not share my love of poached eggs, so I made this as a quick lunchtime treat just for me.  It was delicious.  I used a slotted spoon to take the potato chunks out of the water and then poached the egg in the same water.  Everything came together very fast, so this would be good in the morning too.  It was delicious, especially finished off with a dash of hot sauce.  Also, I like my potatoes to have a bit of color, so I added the potatoes about 2 minutes after the onions so they would have longer to cook.

Now I am on a major poached egg kick-- since the rest of the family is not fond of poached eggs, it is like my little addiction-- I am always sneaking off to make a poached egg, or having one as my "special treat".  Some day my daughter will discover toast soldiers in runny egg yolk, then Mommy will have to share.  Until then, the eggs are mine, all mine!! 

Since St. Patrick's Day is almost upon us, I am going to try this recipe with corned beef-- I think the saltiness of the corned beef will make it even better.


posted in: Gallery, Cook the Issue 97
Comments (2)

Pielove writes: Thanks jaclyne, it was a lucky egg as I had the heat too high! I have heard that very fresh eggs are best. Also, I cracked the egg into a custard cup before lowering it gently into the water. Just give it a try-- I think practice makes perfect. Good luck! Posted: 9:51 pm on January 30th

jaclyne writes: Your poached egg looks absolutely perfectly gooey. I love poached eggs and order them when I'm in restaurants but I must admit I have never made one at home...(shameful)

Do you have any tips for cooking a great poached egg? Posted: 8:38 pm on January 30th

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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