Orange Danish Mushroom Poached Potato

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep 橙香丹麥 2份, 水波蛋 2顆, 炒菇 120公克, 炒薯 250公克; plan toast, potatoes, and salad components separately (橄欖油 1大匙, 海鹽 1/3小匙, 黑胡椒碎 1/4小匙, 起司醬 2大匙).
2. Sear proteins to medium; roast potatoes; make eggs last for best texture.
3. Simmer sauce until spoon-coating; poach eggs in acidulated water.
4. Plate in zones: main, eggs, toast, and greens for Orange Danish Mushroom Poached Potato.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins