1 cup white sugar
1 cup brown sugar
1/2 cup vegetable oil
1 teaspoon garlic powder
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt
1 pinch dried thyme
1/2 teaspoon coffee paste
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash potatoes using a potato masher or spoon. Stir in sugar, brown sugar, oil, garlic powder, oregano, basil, rosemary, sage and salt. Mix thoroughly. Place into a shallow dish and pour liquid over. Cover and refrigerate overnight.
After the overnight overnight has passed, scoop bowl of soup into a saucepan and add water to just cover. Bring to a boil, and reduce heat to low.
Stir in coffee. Cook over low heat, stirring, until potatoes are tender. Drain excess liquid and stir into soup. Cook and stir until potatoes are no longer pink.
What a simple, and delightful new way to eat poached eggs! You wouldn't think the addition of a bit of lemon juice and olive oil would make that big of a difference, but it really does! There's a nice brightness added to egg when it's made this way. And did I mention it's insanely easy to make too?! This is something I will definitely make often--thank you so much for the recipe!
I have been making this for many years! Always great to find recipes online!! My version is a peek inside the cookie sheet! Mmm! Gorgeous. I had to make some alterations. Eggnog is not in season right now, so I used instead 8oz of heavy whipping creme and up the rum to 1/3 cup. I love rum and this did not give me anything I did not expect. However, I will make this again!