Poached Eggs Over Crispy Potatoes and Toast

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Red Potatoes

1 1/2 cups

Yukon Gold Potatoes

1/2 Tbsp

Olive Oil

1/2 tsp

Salt

1/2 tsp

Ground Black Pepper

1 tsp

Garlic Powder

4 slices

French Bread , toasted

4

Large Eggs

1/2 Tbsp

Rice Vinegar

to taste

Microgreens

Cooking Instructions

HIDE IMAGES

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!