Poached Eggs Over Crispy Potatoes and Toast

10 INGREDIENTS • 9 STEPS • 34MINS

Poached Eggs Over Crispy Potatoes and Toast

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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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/

34MINS

Total Time

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
2 tsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Garlic Powder
1 tsp
Garlic Powder
French Bread
4 slices
French Bread, toasted
Large Egg
4
Large Eggs
Rice Vinegar
2 tsp
Rice Vinegar
Microgreens
to taste
Microgreens

Nutrition Per Serving

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Calories
320
Fat
9.2 g
Protein
14.6 g
Carbs
45.5 g
Love This Recipe?
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 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 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 (2 tsp). 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 (2 tsp) to water.
step 6 Crack the first Large Eggs (4) into a small measuring cup with a handle. If you choose, add Rice Vinegar (2 tsp) 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

Breakfast
Dairy-Free
American
Brunch
Comfort Food
Lunch
British
Date Night
Shellfish-Free
Father's Day
Vegetarian
Potatoes
Quick & Easy
Mother's Day
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