Pre-heat oven to 350 degrees. Wash and cup potatoes into 1 and ½ 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 ⅔ 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.