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Brunch: Eggs Veronica


If you’re poaching using the boiling water method, crack the egg into a small bowl, and then pour it into the water. It’s more likely to hold together.

Serves 2

Recipe courtesy of Mark Giffin, The Coastal Café, Halifax.


  • 4 large eggs
  • ½ cup sharp cheddar cheese, grated
  • 3 large Yukon Gold potatoes
  • 2 scallions
  • 1 branch rosemary
  • 8 strips bacon
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • Salt and freshly ground pepper to taste


  1. Heat oven to 400ºF.
  2. Simmer 4L water with 2 Tbsp white vinegar and pinch of salt.
  3. Dice potatoes, place in pot and rinse with cold water until clear.
  4. Over high heat, boil diced potatoes until fork tender.

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