The potato was just slightly crisp on the outside, a little potato-y on the inside. And well, I think the egg yolk speaks for itself. Anyway, this was both super easy and super tasty and helped me get my eggs and potatoes fix without much time or mess!
Total Time
20min
5.0
2 Ratings
Author: The Devilish Kitchen
Servings:
1
Ingredients
•
1
Russet Potato
•
1/2
tsp
Olive Oil
•
1/2
tsp
Butter
•
1
Farmhouse Eggs® Large Brown Egg
Cooking Instructions
1.
Slice the Russet Potato (1) into 1/4 inch lengthwise slices. Using a cookie or biscuit cutter, cut a hole in the middle of the potato slices.
2.
Add Olive Oil (1/2 tsp) and Butter (1/2 tsp) to a skillet over medium heat. Add the potato (slice and cut-out) and cook for 4 minutes on the first side. Flip and cook for 3 more minutes.
3.
Flip once more, then crack in the Farmhouse Eggs® Large Brown Egg (1). Cook for about 2 minutes on low heat, or until the egg reaches your desired level of done-ness. Remove and serve!
Nutrition Per Serving
CALORIES
476
FAT
10.4 g
PROTEIN
16.6 g
CARBS
81.9 g
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