Description
You will need a small saucepan, small measuring cup with a handle, timer, slotted spoon, and paper towels.
Ingredients
Units
Scale
- 1 pound of mixed golden and red potatoes
- 2 teaspoons olive oil
- 1/2 teaspoon salt and pepper
- 1 to 2 teaspoons garlic powder
- 4 slices of French bread or bread of your choice
- 4 large eggs
- 2 teaspoons rice vinegar
- micro greens for garnish, I used kale micro greens (optional)
Instructions
- Pre-heat oven to 350 degrees. Wash and cup potatoes into 1 and 1/2 to 2 inch pieces.
- Place potatoes onto a shallow baking pan and drizzle with a small amout of olive oil, about 2 to 3 teaspoons. Season with teaspoon of salt and pepper and 1 to 2 teaspoon of garlic powder, your preference.
- Place in the oven and roast for 15 to 18 minutes or until potatoes are fork tender. When done cover with foil to keep warm.
- While potatoes are roasting, prepare the bread for toasting with butter spreading on one side or you can leave plain and save yourself the calories.
- Prepare small saucepan for poaching by filling about 2/3 full with water and bring to a boil. When water starts to boil, turn down to a simmer. There will be bubbles coming up from the bottom but it will not be rolling.
- Crack the first egg into a small mesuring cup with a handle. If you choose, add vinegar to water. The vinegar helps to egg to cook in a more compact shape. Your eggs will not have a vinegar taste.
- Carefully lower the measuring cup into the water and tip the egg out into the water.
- When you place the egg into the water start toasting you bread using the oven or toaster method.
- Cook your eggs 2 to 4 minutes, however it depends on how runny you want your egg yolk. I found the the 4 minutes yielded a less runny yolk. The eggs here are 2 minute eggs.
- Remove the egg from the water using a slotted spoon and place on a paper towl to gently pat to remove some of the water.
- Place toast on plate and top with some of the potatoes, place the poached egg on to of the potatoes. season with a bit of salt and pepper, sprinkle on some of the micro greens and serve immediately.
- Repeat until all eggs are done.
Nutrition
- Calories: 251
- Sugar: 3.4
- Sodium: 820.3
- Fat: 8.1
- Saturated Fat: 2.1
- Carbohydrates: 33
- Fiber: 3.3
- Protein: 11.6
- Cholesterol: 186
