The Daly Dish - Poached Eggs And Hash Browns

Poached eggs on toast, an absolute classic! If you struggle to get the perfect poached egg here is how I make mine and they never disappoint. The trick is to add some vinegar to the water, which firms up the white quicker and stops it getting lost in the water. Also, don’t overfill the pot or the egg will travel around like a mad thing!

Serves 1

1 egg

2 tsp white/malt vinegar

To serve:

Toast and butter

1- Crack the egg into a small ramekin.

2 - Pour 3–4 inches of boiling water from the kettle into a small saucepan and pop it on a medium heat – you don’t want the water to be bubbling because this will push the eggs around and you’ll lose some of the white.

3 - Add in the vinegar, and with the end of a wooden spoon stir the water in one direction until you have a little vortex going on in the centre.

4 - Gently drop the egg in – the spinning will allow the white to form around the yolk.

5 -Cook for 3 minutes until the white has firmed up, then remove from the heat.

6 -Butter up some toast and put the egg on top. I like to pierce mine with a sharp knife and let the yolk ooze out deliciously over the buttery toast.

Who doesn’t love a deadly hash brown? These little beauties are so easy to make, with none of the hassle of grating! You’ll wonder how you ever lived without them. These are both airfryer– and oven–friendly.

Serves 2

2–3 large potatoes, peeled and chopped into quarters

Low-calorie spray oil

1 medium onion, finely chopped

Salt and pepper to taste

½ tsp smoked/regular paprika

1 - If not using an airfryer, preheat your oven to 200°C. Place your potatoes in a microwave-safe bowl and cook in the microwave for about 8–10 minutes, until soft – they should be almost mashable but not mushy and still firm enough to chop up.

2 - Heat a non-stick pan with a spray of oil and fry off the chopped onion until translucent.

3 - Once the potatoes are microwaved, allow to cool for 5–10 minutes then chop into small cubes or mash roughly with a fork. Put the cubes in a bowl, tip in the cooked onion, then add some salt, pepper and the smoked/regular paprika.

4 - With clean hands, take a palm-sized piece of the mixture, pat together into a hash brown shape and place on a plate nearby. Continue until you’ve used up all the mixture. Once they are ready, spray lightly with oil and pop in your airfryer for 15 minutes at 190°C, turning a couple of times and respraying. They should look golden brown when finished.

5 - If oven cooking, place on a baking tray, spray with oil and cook in the preheated oven for 15–30 minutes, checking along the way and turning.

6 - Plate up and sprinkle a little extra paprika for a pop of taste and colour.

The Daly Dish: 100 Masso Slimming Meals for Everyday is available now in all shops and online. Order here from Eason or Dubray Books