Rump Steak With Chips And Poached Egg

1. 1

   Cut the potatoes into slices with a mandoline or other manual grater.

2. 2

   Wash and dry all the slices well with paper towels, or a kitchen towel.

3. 3

   Sprinkle with paprika powder, and stir so that all the slices are covered.

4. 4

   Fry the potatoes in hot olive oil (take note that it splashes more than cooking oil, and the temperature should be lower than cooking oil), and drain on paper towels.

5. 5

   While potatoes are still warm, sprinkle with dried parsley and salt.

6. 6

   While frying the potatoes, turn on the oven to broil.

7. 7

   Season the steaks with salt, ground pepper, unpeeled pressed garlic, and grease lightly with olive oil on both sides.

8. 8

   Broil until the steaks are branded by the grill (over cooked makes the meat tough).

9. 9

   Heat a small saucepan with water. When water begins to boil, add a little vinegar, and with a spoon swirl the water in a clockwise direction to make a kind of whirlwind. Add the eggs (one at a time), and cook for 4 minutes.

10. 10

    Serve hot and garnish with lemon wedges

* Per serving · 4 servings · Values may vary.

No additional tips available.