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Posted by / Wednesday, June 25, 2014

Poached Egg over Roasted Potatoes


As promised, earlier in the week I mentioned a simple breakfast you can make from leftover rosemary skillet potatoes. Since cherry tomatoes are going bonkers on the patio — just slice a handful in half and heat 2 tablespoons of olive oil over medium heat in a small saucepan. Toss the tomatoes in the hot oil and once blistered just add the leftover potatoes, to heat thoroughly.

Top with a poached egg and enjoy!

E.A.T. local E.A.T. well

1 comment:

  1. This looks fantastic! I love the idea of blistering the tomatoes, I would probably have just thrown them in raw -- your way is much better.

    ReplyDelete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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