Breakfast potatoes with poached eggs This breakfast is made with only wholesome ingredients to keep you energized until lunch without feeling weighed down. Easy baked breakfast potatoes with simple ingredients (our go-to breakfast potatoes recipe). The best cooking method for potatoes. !

Ingredients of Breakfast potatoes with poached eggs

  1. You need 1 of idaho potatoe.
  2. It's 4 of eggs.
  3. It's 1/4 cup of vegtable oil.
  4. Prepare 1 dash of black pepper.
  5. It's 1 dash of salt.
  6. Prepare 1 tsp of dried chopped onion.
  7. Prepare 1 pinch of italian, or feta(optional).
  8. Prepare 4 of whole mushrooms sliced.
  9. You need 1/4 of water.

Breakfast potatoes with poached eggs instructions

  1. For the sake of time the potatoes should be semi cooked in the oven the night before baked for 350° degrees for about a hour. Put in the refrigerator until the morning..
  2. Assuming the potatoes are semi cooked proceed to cooped them up worth skin on and toss them into the frying pan.
  3. Chop up the mushrooms add well...and as little bit of onion.
  4. Add your vegetable and black pepper and season salt optional red crush pepper.
  5. Cook on high for about five minutes or until you get a nice brown on your potatoes...turn the temp down to medium and add 1/4 cup of water and cover stirring occasionally.
  6. Get your put ready by turning the water to high once it gets a low boil turn your water back down to medium high. when you start seeing the bubbles accumulate at the sides of the pot it's ready.
  7. Check back on the potatoes when you know there cooked all the way through turn it back on to high until the water is evaporated and it has a nice crust on them.
  8. Go ahead and lay your potatoes on two plates making sure that it it's even...so your poached eggs can lay flat.
  9. Use a slotted spoon and a wooded spoon for the preparation of the poached eggs. Begin by stirring the water in the pot...with it still rotating drop one egg in still circulating keep it in until you can see the whites are cooked through.
  10. Use the slotted spoon to lift up the egg and to drain the excess water..repeat this step until you have four poached eggs...two for each plate sprinkle with cheese and black pepper.

Serve the perfect poached egg from breakfast to supper, including eggs benedict and inventive variations on this classic dish. We've swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish. Shred potatoes using the largest holes on a box grater; spread the potatoes out in even layer on large kitchen towel. Roll towel into log; position towel over the sink and twist to Season with salt, pepper and nutmeg. Divide spinach evenly over rosti and top with poached eggs.

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