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 (1/2 tsp)
Ground Black 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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