Poached Eggs Over Celery Root Latkes

Back at you with more eggs…

John and I love a good brunch, especially with a glass of champagne. Perhaps it should be, but the Saturday after a holiday is no exception. Remember Poached Eggs over Potato-Green Pepper Pancakes from this summer? Well, this recipe is a lower carbohydrate – but every bit as delicious – riff on that favorite.

Instead of potatoes, I grated celery root for the pancakes, adding a bit of green pepper and onion, as well as an egg to bind them together. (Celery root has little starch – thus the lower carbohydrate count – so needs the egg to hold a pretty shape.) They look and taste so much like potato pancakes, it’s difficult for even the cook to tell they’re made of celery root!

Like potato pancakes, celery root latkes are fabulous topped with a poached egg.

But then everything is fabulous topped with a poached egg.

Poached Eggs Over Celery Root Latkes
Serves 2

1/2 c. safflower, canola, peanut, or other high-heat oil (I prefer almond or avocado oil)
1 celery root, peeled and shredded
1/2 green pepper, shredded
1 small onion, peeled and shredded
1 tsp. salt
1 egg, lightly beaten

2-4 eggs to poach

Set a saucepan 1/2 filled with salted water on to boil.

Heat oil in a large (preferably nonstick) skillet over medium-high. While the oil heats, stir together the potatoes, green pepper, onion, salt, and egg. When the oil is hot, scoop up a small handful of the celery root mixture, squeeze it (over the bowl to catch drips), flatten with your hands into a 3-inch pancake, then slide into the hot oil. Fry three pancakes at a time until golden brown, then turn pancakes over and brown on the other side. Drain on paper towels. Fry remaining pancakes; drain. Place one or two pancakes on each plate.

The water will likely boil as you’re frying pancakes, which is great. Turn heat down so that the water is barely simmering – small bubbles should barely break the surface. As soon as you’re done frying the pancakes, crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3 minutes. The eggs whites will look shredded, but that’s OK. When the timer goes off, use a slotted spoon to scoop one egg out of the water. Tilt the spoon so the water drains completely off, then place the egg on top of one of the plates of hot potato pancakes. Repeat with the second egg and second plate of pancakes. (Poach additional eggs if desired.) Top eggs with a sprinkle of salt and a few grinds of black pepper each. Serve immediately.