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Roasted Potatoes and Poached Eggs

Meal: 223 cal Protein: 9g Carbs: 18g Fat: 13g

This dish is not only beautiful, but incredibly tasty and satisfying. We have eliminated the calories form toast, ham, and hollandaise. Replaced it with roasted potatoes spiced with smoked paprika and cumin. And topped it all off with spicy salsa and creamy avocado.

Ingredients

  • 1 Lb Fingerling Potatoes , halved or quartered
  • 1 Tbsp Olive Oil
  • Smoked Paprika
  • Garlic Powder
  • Sea Salt & Pepper
  • 4 Large Eggs
  • Sea Salt & Pepper
  • ΒΌ C Your Favorite Salsa
  • Med Avocado
  • 1 oz Cotija Cheese
  • Sea Salt & Pepper

Directions

  1. PreHeat Oven to 425F. Parchment line a baking sheet. Set aside.
  2. Toss potatoes with olive oil and spices. Spread out on baking sheet and roast until crispy, appx 30 minutes. Remove from oven and set aside.
  3. Bring small pot of water to boil. Crack egg into water and cook until whites are solid and yolk is soft, 2-3 minutes. Remove from water, drain on paper towel, and season with salt & pepper.
  4. Add salsa in bottom of Martini Glasses. Top with potatoes and one egg. Garnish with Avocado seasoned with Salt & Pepper.
Sandy
  • Hurdle 12: Holidays & Parties
  • Hurdle 9: Prepared Foods
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