Crispy potato nests with poached egg

 Breakfast will never be the same again!!

Italian cuisine has always mastered the art of making do with what you have and still being able to put beautiful meals on the table.Today I am taking a dish that playful Argentinian chef Mauro Colagreco cooked to great adulation as a main course at Refettorio.
His dish was prepared in the form of a nest with a poached egg carefully placed inside and topped with a goats cheese sauce.It is something so beautiful that you are afraid to lift your cutlery for fear of ruining it.Then dispelling the reverence you discover like a child the joy of poking the runny poached egg and watching the plate become engulfed in a creamy yellow mess.
I love this recipe, particularly for its ease and simplicity – I’ve even been known to have it for breakfast. The whole dish can be prepared in five minutes and you’d be hard pushed to find a tastier bite to eat.If you love latkes and revere rostis this one is for you.
The key with simplicity is perfect execution and, as are there are only three main elements in the recipe, it would be a disaster if any of them weren’t perfect.The beauty of this food is in its near inability to be bad. After all, we are talking about potatoes crisped up in fat. If you can achieve that, any recipe is sure to be delicious.
With just four ingredients plus seasoning and garnish this is something so simple yet so delicious that it brings a smile all round.We always buy too many potatoes so what better way to use them up than to get grating and making nests for however many poached eggs are needed.Buon appetito!!!

Potato nest with poached egg and goats cheese sauce
serves 6
2 cups(475ml) sunflower oil for deep frying 
3 potatoes peeled
6 eggs
11/4 cups (300ml) goats milk
7oz(200g) soft goats cheese
salt and freshly ground black pepper
In a medium pan,or deep fat fryer heat the sunflower oil to 265ºF (130C)
Using a grater,finely grate the potatoes to obtain fine strings.Form 6 nests.One by one,carefully place the nests in the oil and fry until golden brown,about 4 minutes.Transfer to paper towels to drain.
Bring a medium pot of lightly salted water to a boil over a medium heat Crack the eggs into the boiling water one by one and cook for 6 minutes.Carefully remove with a slotted spoon.
In a medium pan,bring the goats milk to a simmer over a medium heat and reduce until creamy, about 10 minutes.remove from the heat,stir in the goats cheese,and mix well to obtain a smooth sauce.
To serve,place a nest on each plate and top with an egg.Drizzle the egg with the goats cheese cream.Garnish with salt,pepper.