Recipes.

Kumera + Kale Latkes w/ Poached Eggs

By Emma Galloway


egg-darling-thyme
  • 4 servings
  • Prep - 20 mins
    Cooking - 30 mins
  • Total - 50 mins
egg-darling-thyme

We had Emma Galloway share this amazing recipe from her book "My Darling Lemon Thyme". To learn more about Emma click here.  

Servings: 4
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 600 g kumera (sweet potato), peeled + grated.
  • 1 teaspoon sea salt.
  • 2 large kale leaves, stems removed + leaves finely chopped.
  • 1 spring onion, thinly sliced.
  • 2 large free-range eggs, lightly beaten.
  • 2 tablespoons flat-leaf parsley, chopped.
  • olive oil or ghee.
  • 1 teaspoon apple cider vinegar.
  • 4-8 free-range eggs (so one or two per person).
  • Your favourite tomato chutney, to serve.

Directions

1. Preheat oven to 120°C (250°F).
2. Place kumara (sweet potato) and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze
as hard as you can to remove all the excess liquid, then transfer to a clean bowl.
3. Add kale, spring onion, eggs and parsley and season with a few turns of your pepper mill.
4. Heat a couple of tablespoons of olive oil or ghee in a frying pan over medium-high heat. Add little handfuls (approx. ¼ cup) of mixture to the pan. I tend to squeeze them together as much as I can before placing them into the pan. Cook for 2–3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two. Transfer to a paper-towel lined plate and pop into the oven to keep warm.
5. Repeat with the remaining mixture. You should get 12 medium latkes
(3 per serve).
6. Fill a medium saucepan with at least 5cm of water, add the cider vinegar and bring to the boil. Reduce the heat to a simmer, create a whirlpool in the water with a large metal spoon and crack 2–4 eggs into the pan at a time. Simmer for 3–4 minutes, depending on how well done you like your eggs. Lift out with a large metal slotted spoon. Drain on a clean tea towel or paper towel.
7. To serve place three latkes on each plate and top with one or two poached eggs. Season with a sprinkle of sea salt and freshly ground black pepper and serve with a generous dollop of tomato chutney on the side.

Emma-galloway


We had Emma Galloway share this amazing recipe from her book "My Darling Lemon Thyme". To learn more about Emma click here.

Ingredients

  • 600 g kumera (sweet potato), peeled + grated.
  • 1 teaspoon sea salt.
  • 2 large kale leaves, stems removed + leaves finely chopped.
  • 1 spring onion, thinly sliced.
  • 2 large free-range eggs, lightly beaten.
  • 2 tablespoons flat-leaf parsley, chopped.
  • olive oil or ghee.
  • 1 teaspoon apple cider vinegar.
  • 4-8 free-range eggs (so one or two per person).
  • Your favourite tomato chutney, to serve.

Directions

1. Preheat oven to 120°C (250°F).
2. Place kumara (sweet potato) and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze
as hard as you can to remove all the excess liquid, then transfer to a clean bowl.
3. Add kale, spring onion, eggs and parsley and season with a few turns of your pepper mill.
4. Heat a couple of tablespoons of olive oil or ghee in a frying pan over medium-high heat. Add little handfuls (approx. ¼ cup) of mixture to the pan. I tend to squeeze them together as much as I can before placing them into the pan. Cook for 2–3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two. Transfer to a paper-towel lined plate and pop into the oven to keep warm.
5. Repeat with the remaining mixture. You should get 12 medium latkes
(3 per serve).
6. Fill a medium saucepan with at least 5cm of water, add the cider vinegar and bring to the boil. Reduce the heat to a simmer, create a whirlpool in the water with a large metal spoon and crack 2–4 eggs into the pan at a time. Simmer for 3–4 minutes, depending on how well done you like your eggs. Lift out with a large metal slotted spoon. Drain on a clean tea towel or paper towel.
7. To serve place three latkes on each plate and top with one or two poached eggs. Season with a sprinkle of sea salt and freshly ground black pepper and serve with a generous dollop of tomato chutney on the side.

Emma-galloway

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