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Poached Egg Potato Skillet

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 545kcal

Ingredients

  • 12 Baby potatoes halved
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Onion diced small
  • 1 tbsp White vinegar
  • 4 Eggs
  • 2 slices Sourdough bread toasted and buttered if desired
  • 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits)
  • 2 tbsp Tomato diced
  • 1 tsp Scallions chopped
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes, simmer until tender. A fork easily slides in and out. Then drain well.
  • Heat a saute pan on medium to medium low heat. Once hot, add half of the oil, along with the onion and potatoes. Cook, stirring occasionally, until you get a nice golden brown color on the potatoes. Season with salt and pepper.
  • Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • Serve the eggs over the home fries. Serve with toast and pear. Garnish with tomato and scallions.

Nutrition

Calories: 545kcal | Carbohydrates: 44g | Protein: 20g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 638mg | Potassium: 250mg | Fiber: 3g | Sugar: 12g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 2mg