1/4 pound of potatoes
2 cloves of garlic
1/2 pound of mushrooms
A handful of snap peas
5 tomatoes, roasted
2 teaspoons olive oil
2 tablespoons of vinegar
- Heat the oven to 400 degrees
- Cut the tomatoes into eighths and put them on a sheet tray. Sprinkle with olive oil, thyme, and salt. Put the tomatoes in the oven for 15 minutes.
- While the tomatoes are cooking, cut the potatoes into fourths, lengthwise. Then very thinly slice each piece. At this point, the potatoes should be so thin they will cook in 5 minutes.
- Heat a pan. Coat the bottom of the pan with a thin layer of oil. I used grapeseed, a neutral oil. Before you add all the potatoes, test the heat of the oil by putting in one piece. If the oil starts sizzling immediately, add the rest of the potatoes. If it does not start to sizzle, wait until it does. If the oil is not hot enough when you add the potatoes, they will act like sponges and absorb all the oil, leaving you with soggy potatoes.
- Once the potatoes are cooking, peel and dice the garlic. The easiest way to peel garlic is by smashing it gently with your knife. The skin usually peels right off. Add the diced garlic to the potatoes and season with salt and pepper. Once the potatoes are golden brown, they are done. Put them aside in a separate bowl.
- Start boiling water for your poached eggs.
- Slice up the mushrooms and sautée them in the same pan as you did the potatoes. Season them and then set them aside with the potatoes. Cut the snap peas at an angle so they look pretty. Put them in the same pan and allow them to cook just so they are warm and crunchy.
- Take the tomatoes out of the oven.
- Design your nest by arranging the vegetables in a cup-like shape.
- Add vinegar to the boiling water. Crack your eggs directly into the water. They will sink to the bottom of the pot and the whites will start to gather around the yolk. After 45 seconds, take the eggs out with a slotted spoon. Put them on top of the nest, and finish with finishing salts such as fleur de sel.