Slider

[4][Slider][xslide]

Posted by / Wednesday, June 25, 2014

Poached Egg over Roasted Potatoes

| 1 Comment

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
Labels: , , ,


1 Comment

You Might Also Like

1 comment:

  1. taraJune 25, 2014 at 3:54 PM

    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

Subscribe to: Post Comments (Atom)

"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.

E.A.T. INSTAGRAM

Facebook

Soups and Stews

[3] [Soups and Stews] [recent] [Soups and Stews]

Vintage Shop

AD Setting