Fish Cakes with Poached Eggs and Aioli, Stewed Tomatoes with Egg and Chorizo on Crusty Bread

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Fish Cakes with Poached Eggs and Aioli

Fish cakes taste even better when paired with poached eggs and aioli. You’ll love the runny yolks and zesty garlic-mayo!

Description: Fish Cakes with Poached Eggs and Aioli

Fish Cakes with Poached Eggs and Aioli

Serves: 6

Prep time: 1 hour 30 minutes

For the aioli

§  2 teaspoons garlic, minced

§  ½ cup good-quality mayonnaise

§  2 tablespoons honey-flavored mustard or plain mustard

§  Salt and pepper, to taste

For the fish cakes

§  ½ stick (4 tablespoons) unsalted butter, divided.

§  ½ small onion, chopped

§  1 teaspoon salt, divided

§  2 large eggs

§  2 tablespoons mayonnaise (we used Lady’s Choice)

§  ½ teaspoon freshly ground black pepper

§  ½ teaspoon chopped green onions

§  500 grams dory fillet, minced finely or ground

§  ¼ cup breadcrumbs, for binding

§  ½ cup Japanese breadcrumbs for coating, divided

For the poached egg

§  6 fresh eggs

§  1 to 2 teaspoons vinegar (rice vinegar works well)

§  Lettuce leaves tossed in vinaigrette of choice, to serve (optional)

1.    Make the aioli: Mix all the ingredients together and season to taste. Set aside in the refrigerator until ready to use.

2.    Make the cakes: Ina frying pan over medium-high heat, melt 1 tablespoon butter. Sauté onions with ½ teaspoon salt until softened. Let cool.

3.    In a bowl, whisk together eggs, mayonnaise, remaining salt, pepper, green onions, and sautéed onions. Gently fold in minced fish and breadcrumbs.

4.    Gently form the mixture into six cakes, each about 3½ inches in diameter and ¾ inch thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the Japanese breadcrumbs.

5.    Set fish cakes in one layer on the top of the paper and sprinkle with remaining Japanese breadcrumbs. Cover fish cakes loosely with another sheet of wax paper and chill for one hour.

6.    Melt remaining 3 tablespoons butter in a large nonstick skillet over medium-high heat until the foam subsides. Cook fish cakes until golden brown, about 3 minutes on each side. Set aside and keep warm until ready to serve.

7.    Make the poached eggs: Fill a saucepan with water and heat until it’s almost boiling. Turn the heat down and let water simmer gently. Add one or two teaspoons vinegar to the water.

8.    Working with one egg at a time, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to the yolk. This will help the egg whites hold together.

9.    Turn off heat. Cover. Let sit for 4 minutes or until the egg whites are cooked. Lift egg out of pan with a slotted spoon. Repeat with remaining eggs.

10.  Top each fish cake with a poached egg. Put a dollop or a drizzle of aioli on top. Serve with fresh greens on the side.


When poaching eggs, the eggs must be as fresh as possible so that the whites will easily cling to the yolks.

Stewed Tomatoes with Egg and Chorizo on Crusty Bread

This is an easy gourmet treat that will make your mornings a little sunnier! Pair it with your favorite brew and you’re good to go.

Description: Stewed Tomatoes with Egg and Chorizo on Crusty Bread

Stewed Tomatoes with Egg and Chorizo on Crusty Bread

Serves: 4

Prep time: 1 hour 30 minutes

Cooking time: 30 minutes

§  500 grams plum tomatoes or 220 grams (drained weight) canned tomatoes

§  2 tablespoons olive oil

§  1 clove garlic, minced

§  1 medium red onion, chopped

§  Salt and pepper, to taste

§  4 eggs

§  1 whole chorizo Pamplona, sliced diagonally and pan-fried

§  Lightly toasted crusty bread (we used whole wheat batard bread)

§  Chopped parsley for garnish

1.    Scope top and bottom of tomatoes with an x-mark. Blanch tomatoes over boiling water. Peel the skin and remove the seeds. Drain then chop into cubes. (If using canned tomatoes, you may skip this step).

2.    Preheat oven to 3500F.

3.    In an ovenproof skillet, heat olive oil. Sauté garlic and onions until fragrant. Add chopped tomatoes and simmer for about 20 minutes. Season to taste with salt and pepper.

4.    Using the back of a spoon, make 4 shallow depressions on the tomatoes and carefully crack the eggs over them. Transfer skillet to oven and cook just until the egg whites have set, about 3 to 5 minutes. The yolks should still be runny. Serve immediately with pan-fried chorizo and lightly toasted crusty bread. Garnish with parsley, if desired.


If you don’t have an oven, you can fry the egg (sunny side up) and serve it over the stewed tomatoes, together with crusty bread and pan-fried chorizo slices. Pressed for time in the morning? Make the stewed tomatoes 1 to 2 days in advance and store in the refrigerator until ready to use.

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