These Pink Pickled Eggs and Green Mash Waffles come together for a simple yet striking dish. Jammy boiled eggs are steeped in a beetroot pickling liquid for a subtle sweetness and colour, then served on crisp potato waffles mixed with fresh greens and parmesan.
Pink Pickled Eggs
Ingredients:
- 4 Australian eggs
- 1 small beetroot, puréed to a paste
- ½ cup sugar
- ½ cup white vinegar
- ½ cup water
Method:
- First, medium boil your eggs by simmering them for 7 minutes — we want them firm, but still jammy in the middle. Then crack the shells and plunge them straight into icy water and peel the shells off. Set aside in the fridge until needed.
- Next, make your pickling liquid to colour the eggs pink. In a small saucepan add the sugar, vinegar, water and beetroot and bring to a simmer, swirling to dissolve the sugar. Simmer gently for 5 minutes to bring the colour out of the beetroot. Allow the liquid to cool.
- Place the cooked, cooled and peeled boiled eggs into a dish and cover with the beetroot pickling liquid, making sure the eggs are as submerged as possible. Place the eggs in the fridge to steep in the pickling solution for a minimum of 1 hour, turning the eggs every so often to make sure they take an even colour all over. The longer you leave them in the pickling juice, the redder the eggs will get. But just 1 hour will still look great.
Green Mash Waffles
Ingredients:
- 2 large eggs, lightly whisked
- ¼ cup milk
- 2 cups leftover mashed potato, cold
- ¼ cup plain flour
- ½ tsp bi-carb
- ⅓ cup finely shredded greens (silverbeet, spring onion, parsley)
- 2 Tbls grated parmesan
- Salt and pepper
- Butter, melted, to brush the waffle press
Method:
Note: You will need a waffle press
- Lightly whisk your two eggs with the milk. Mix in the mashed potato, along with the flour and bi-carb and then add in the shredded greens and parmesan.
- Heat and lightly butter or oil your waffle press and add large spoonfuls of the mixture, then press and cook until the potato waffle is browning and crisping. Repeat until all the potato mix is used. Once the green potato waffles are ready, serve them in a warm stack with the pink pickled egg sliced open on top.