Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce
Breakfast is such a great way to start off the day with your partner, sharing food and drinks and stories. And more stories. Losing track of time, almost wishing it away. Maybe I felt deep inside that if we lost track of enough time the day would come and go and she'd still be here. Wishful thinking. Wishful wishing really.
This is a perfect Sunday morning. Well, except for that one small detail. So we sat down and drank coffee and ate this. And I pretty much stared at her, like I did when we first met. I was going to enjoy this and drag it out. Only it didn't feel like it was dragged out. It was a long exhalation. It was peace inside the storm.
We sat at the table until the morning threatened to become afternoon. Now it was perfect. I could take a small break while my wife packed and plan out lunch. Another excuse to sit down and talk. Another reason to be together. Another attempt to hold on. Like I need another reason.
The day went on like this. One sit down meal after another. One more chance to feel blessed. The day that normally skips along gingerly went full speed ahead. Go figure. And I tried every trick in the book to keep the page on the calendar from turning. Every one.
She left today. Having the time of her life, I hope. I know, what's seven days, right? Well, I have the memories of this meal and more to hold me over until I pick her up. And I'll be hoping for the same fast-charging Sunday next week. Maybe faster. If I sleep it away, did it even exist?
From my kitchen to yours, happy eating!
- 1 small sweet potato, peeled and grated
- 1/2 sweet onion, peeled and grated
- 1 large green apple, peeled and cored and grated
- 1 large egg, beaten
- 1 tbsp. flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- sea salt and cracked pepper to taste
- 1/4 cup of oil
- 2 tsp. Dijon mustard (dressing)
- 1 tbsp. white wine vinegar (dressing)
- 1 tsp. lemon juice
- 1 tsp. granulated sugar (dressing)
- pinch of salt (dressing)
- To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
- Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
- Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It's fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat.
- Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
- Make your poached eggs in another pot and drain when finished.
- To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.