A hearty and satisfying start to your day, the Potatoes And Eggs Breakfast Plate is a classic for a reason. This simple yet flavorful dish combines the comforting warmth of roasted or fried potatoes with the versatility of eggs cooked to your preference. Whether you enjoy a simple scramble, a sunny-side-up, or a perfectly poached egg, this breakfast plate offers endless possibilities for customization.
INGREDIENTS
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil, plus extra if needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 2 large eggs
- Handful of baby arugula
- 1/2 avocado, sliced
METHOD
- Preheat your oven to 400ºF.
- Toss the halved baby potatoes with olive oil, seasoning them with kosher salt, pepper, and crushed red pepper flakes to taste.
- Spread the potatoes evenly on a parchment-lined baking sheet and roast for 35-40 minutes, or until golden and crispy.
- While the potatoes are roasting, heat olive oil in a skillet over medium heat.
- Crack the eggs into the skillet and fry for 3-4 minutes, until the whites are set and the yolks remain runny. Remove from heat.
- To assemble, place the roasted potatoes on a plate. Top with fried eggs, a handful of baby arugula, and sliced avocado. Adjust the seasoning with extra salt and red pepper flakes if desired. Enjoy!
