Stoemp and Poached Eggs Recipe

Ingredients

4 potatoes, peeled and chopped
3 carrots, peeled and chopped
1 onion, chopped
4 cloves of garlic, minced
5 tablespoons of butter
1 cup of milk
Salt and pepper, to taste
4 eggs
White vinegar

Instructions

Place the potatoes and carrots in a pot of boiling salted water. Cook until tender for approximately 20 minutes.
Meanwhile, sauté the onion and garlic in a pan with 3 tablespoons of butter until translucent for approximately 5 minutes.
Drain the potatoes and carrots, and add them to the pan with the onion and garlic.
Mash the vegetables using a potato masher, and stir in the remaining 2 tablespoons of butter and milk. Season with salt and pepper to taste.
To poach the eggs, fill another pot with water and bring to a simmer. Add a splash of white vinegar to the water and stir with a whisk. Crack each egg into a small cup or ramekin. Gently drop the eggs into the simmering water, and let them cook for approximately 3 minutes for a runny yolk and a firm white.
To serve, divide the stoemp among 4 bowls and top each with a poached egg.

Verdict

This stoemp and poached eggs recipe is a delicious and hearty meal that is perfect for breakfast or brunch. The creamy and flavorful mashed vegetables pair perfectly with the runny yolk of the poached egg. This recipe is easy to make and is sure to be a crowd-pleaser.