Preheat oven to 350 degrees F (180 degrees C).
Wash and cut Red Potato (0.5 pound) and Yukon Gold Potato (0.5 pound) into 1 1/2-2 inch pieces.
Place potatoes onto a shallow baking pan and drizzle with Olive Oil (2 teaspoon). Season with Salt and Pepper (1/2 teaspoon) and Garlic Powder (1 teaspoon).
Place in the oven and roast for 15-18 minutes or until potatoes are fork tender. When done, cover with foil to keep warm.
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.
Crack the first Large Egg (4) into a small measuring cup with a handle. If you choose, add Rice Vinegar (2 teaspoon) to water.
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.
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.
Place French Bread (4 slice) 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!