Description
Crispy roasted potatoes and onions topped with perfectly poached eggs. A simple yet satisfying side or light brunch dish.
Ingredients
Units
Scale
- 1.5 lbs (680 g) purple potatoes
- 0.5 lbs (227 g) red potatoes
- 2 small red onions
- 3 tbsp extra-virgin olive oil, pecan oil, or other oil
- 1.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1-2 tsp chopped fresh herbs
- 1-6 eggs
- snipped chives or other fresh herbs
Instructions
- Preheat oven to 400°F (204°C).
- Wash potatoes and cut into roughly 3/4″ chunks.
- Cut onions into 3/4″ chunks and combine with potatoes in a large shallow roasting pan.
- Drizzle oil over potato mixture and toss to coat evenly.
- Season generously with salt, pepper, and fresh herbs; toss again.
- Roast in the oven for about 1 hour and 15 minutes, stirring every 20 minutes.
- When potatoes have about 15 minutes remaining, fill a deep saute pan or medium saucepan with 2″ of water.
- Bring water to a boil, then turn off heat.
- Crack each egg into a small bowl and gently slide into the water.
- Let sit undisturbed for 1 minute, then use two spoons to gently bring the egg whites around the yolks.
- Let eggs sit in the water (off the heat) for 4 minutes, or 2 minutes then return to low heat if needed for multiple eggs.
- Gently lift each egg out with a spatula and drain on paper towels.
- When potatoes are done, stir and taste; add more salt if needed.
- Serve poached eggs on roasted potatoes and onions.
- Sprinkle fresh herbs over the top.
Notes
- For perfectly poached eggs, ensure the water is just simmering, not boiling rapidly.
- Feel free to substitute other root vegetables like sweet potatoes or parsnips for some of the potatoes.
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 200