Two poached eggs on potatoes

This is so delicious so satisfying so perfect that I made it twice in a row.

Two eggs are brought out of the refrigerator and allowed to rise to room temperature.

A potato is peeled and grated into water. The water drained to discard potato starch. Fresh water added. Cooked in the microwave for four minutes. Drained again. Now the potato is nearly completely cooked and can continue cooking in the pan until it dries out and fries. 

Meanwhile.

A jalapeño pepper is diced and cooked in the pan in oil

Butter added.

The drained potato shreds are added, spread out and allowed to fry. 

Moved around a little bit. Flipped.

For the poached eggs, a small pot of water is brought to the boil with generous vinegar and some salt.

The water is taken off the heat so it's no longer boiling. 

Two eggs are cracked into the vinegar-water. 

The vinegar causes the egg whites to pull together around the yolk. Without vinegar the egg whites will spread throughout the water. 

Both types of egg white and egg yolk all three denature and cook in water at temperature below boiling. Time is the factor. The more time, then the more cooking. The thing is, the water is cooling as time passes. Depending on how cool the eggs are you might want to put the pot back on the heat. But not so high that it boils. 

Lift out the eggs with a slotted spoon. 

In this manner you control the egg whites and the yolks remain tender and never overcook. 

The second poached eggs with potatoes are the same thing except escalloped potatoes. 

A potato is peeled and sliced into milk.

I let the potato starch be the thickening agent. 

That did not work all that well. A bit of flour would have created a thicker sauce.

Mustard is added and mixed into the milk.

Sliced onion is added.

Strong cheddar cheese and butter is added.

Chile flakes are added.

Salt/pepper and nutmeg.

Baked at 375℉ for one hour. Ten more minutes would have been fine.

Delicious. 

But the hashed browned version is better. 

The sliced potatoes are trickier to eat. They must be cut with a fork to fit on it. It was eaten straight from the pan.  It's altogether messier. 

The hashed browned version went into mi boca and swallowed down to mi estomago faster than I could fully appreciate them. I was all, "What? What? You mean this excellence is over already?" While the escalloped version took much longer to cook and much longer to eat with greater fussiness of cutting the potatoes into pieces, sliding them through the wet sauce and eating them over and over and over a million times until the whole thing goes from too hot to too cold and by the end I was all, "Get this thing away from me. Ugh."

A little too much mustard. 

To compensate for this shortcoming in excellence the following photos are provided as supplemental art. They contribute nothing to the discussion. 

Some are full size, some are half size, and one is regular 1/25 size. 

ARTS!

Suitable for framing. If you had a weird little kitchen with weird little art.