Orange Danish Mushroom Poached Potato

Steps

How to make it

Prep 20 min · Cook 18 min

1. Arrange 2 orange Danish pastries on a baking sheet; bake at 180°C / 350°F 3–5 minutes until crisp outside and soft inside; portion 2 tbsp cheese sauce into a small bowl.
2. Heat a skillet over medium with 1/2 tbsp olive oil; stir-fry 120 g mushrooms until they release moisture, then reduce heat until dry; sprinkle 1/6 tsp sea salt and a little cracked black pepper; keep warm.
3. In another skillet, fry 250 g potatoes over medium until golden and crisp; keep warm.
4. Bring a saucepan of water to a boil with 1 tbsp white vinegar; reduce heat; stir a gentle whirlpool with a spoon; crack in 2 eggs and poach over low heat about 3 minutes until whites set and yolks runny; drain well.
5. On a large plate, arrange toasted orange Danish, mushrooms, fried potatoes, and 2 poached eggs.
6. Drizzle 2 tbsp cheese sauce and 1 tbsp olive oil over the components; sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper.
7. Check the sauce is evenly distributed; serve hot.

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.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

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

Substitutions

Optional add-ins