Last winter, Restaurants & Institutions Magazine published an article outlining their predictions for the major food trends of 2010. One of their predictions was that eggs would be the new bacon. I thought they were crazy. Who would ever pass up bacon – especially if only to replace it with an egg? Pure silliness.
I should have given them more credit. It pains me to say it, but I’m a bit baconed out. And I’m finding eggs – poached, fried, or baked with their quivering yolks – completely irresistable. Which might explain why as I was thumbing through Michael Symon’s cookbook the other day, the crab tater tots caught my eye. I thought they would go beautifully with a softly poached egg.
I bought all of the ingredients but as the week wore on, I thought about it more and more and the dish became more about the eggs than the tots. Plus, they seemed like more work than I wanted to invest in them: boil the potatoes, mash the potatoes, fry the tots. So the dish evolved. I used many of the same ingredients and emerge from the kitchen with the recipe reinvented as a quick and easy crab hash. That took a quarter of the time to make and is healthier since its not fried. And that was delicious topped with a poached egg. […]