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Breakfast
Poached Eggs Over Crispy Potatoes and Toast
Recipe

10 INGREDIENTS • 9 STEPS • 34MINS

Poached Eggs Over Crispy Potatoes and Toast

5
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.
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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/
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.
34MINS
Total Time
$2.59
Cost Per Serving
Ingredients
Servings
4
US / Metric
Red Potato
1 1/2 cups
Red Potatoes
Yukon Gold Potato
1 1/2 cups
Yukon Gold Potatoes
Olive Oil
1/2 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Garlic Powder
1 tsp
McCormick® Garlic Powder
French Bread
4 slices
French Bread, toasted
Large Egg
4
Farmhouse Eggs® Large Brown Eggs
Rice Vinegar
1/2 Tbsp
Rice Vinegar
Microgreens
to taste
Microgreens
Nutrition Per Serving
VIEW ALL
Calories
320
Fat
9.2 g
Protein
14.6 g
Carbs
45.5 g
Add to plan
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Poached Eggs Over Crispy Potatoes and Toast
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author_avatar
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/
Cooking InstructionsHide 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 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 McCormick® 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 Farmhouse Eggs® Large Brown Eggs (4) into a small measuring cup with a handle. If you choose, add Rice Vinegar (1/2 Tbsp) to water.
step 6 Crack the first Farmhouse Eggs® Large Brown 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!
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!
Tags
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Breakfast
Dairy-Free
American
Brunch
Shellfish-Free
Vegetarian
Quick & Easy
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