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RECIPE
9 INGREDIENTS9 STEPS34min

Poached Eggs Over Crispy Potatoes and Toast

5.0
2 Ratings
Simple poached eggs over crispy roasted gold and red tiny potatoes and toast. These Poached Eggs Over Crispy Potatoes and Toast are perfect for a lazy Saturday or Sunday morning breakfast or brunch.
Poached Eggs Over Crispy Potatoes and Toast Recipe | SideChef
Simple poached eggs over crispy roasted gold and red tiny potatoes and toast. These Poached Eggs Over Crispy Potatoes and Toast are perfect for a lazy Saturday or Sunday morning breakfast or brunch.
The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/
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The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/
34min
Total Time
$2.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
1/2 Tbsp
1/2 tsp
Salt and Pepper
1 tsp
Garlic Powder
4 slices
French Bread , toasted
1/2 Tbsp
Rice Vinegar
to taste
Microgreens
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Nutrition Per Serving

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CALORIES
321
FAT
9.3 g
PROTEIN
14.6 g
CARBS
45.5 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Wash and cut Red Potatoes (1 1/2 cups) and Yukon Gold Potatoes (1 1/2 cups) into 1 1/2-2 inch pieces.
Step 3
Place potatoes onto a shallow baking pan and drizzle with Olive Oil (1/2 Tbsp) . Season with Salt and Pepper (1/2 tsp) and Garlic Powder (1 tsp) .
Step 4
Place in the oven and roast for 15-18 minutes or until potatoes are fork tender. When done, cover with foil to keep warm.
Step 5
Prepare small saucepan for poaching by filling it about 2/3 full with water and bringing it 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.
Step 6
Crack the first Large Eggs (4) into a small measuring cup with a handle. If you choose, add Rice Vinegar (1/2 Tbsp) to water.
Step 7
Carefully lower the measuring cup into the water and tip the egg out into the water. Cook your eggs 2-4 minutes, however it depends on how runny you want your egg yolk.
Step 8
Remove the egg from the water using a slotted spoon and place on a paper towel. Gently pat to remove some of the water. Repeat until all eggs are done.
Step 9
Place French Bread (4 slices) on plate and top with some of the potatoes, then place the poached egg on top of the potatoes. Season with a bit of salt and pepper, sprinkle on some of the Microgreens (to taste) and serve immediately. Enjoy!
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Nutrition Per Serving
Calories
321
% Daily Value*
Fat
9.3 g
12%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
210.9 mg
70%
Carbohydrates
45.5 g
17%
Fiber
2.9 g
10%
Sugars
3.4 g
--
Protein
14.6 g
29%
Sodium
567.3 mg
25%
Vitamin D
--
--
Calcium
63.0 mg
5%
Iron
3.7 mg
21%
Potassium
563.7 mg
12%
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