Get ready to revolutionize your breakfast game with the ultimate morning masterpiece that combines crispy roasted potatoes, creamy avocado, and perfectly poached eggs on golden whole grain toast. This isn't just another breakfast recipe - it's a culinary experience that transforms ordinary mornings into extraordinary culinary adventures. Imagine cutting into a dish where runny egg yolks cascade over herb-sprinkled potatoes, creating a symphony of textures and flavors that will make your taste buds dance with delight!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 slices of whole grain bread
- 1 ripe avocado
- 2 medium potatoes
- 2 eggs
- Salt to taste
- Pepper to taste
- Olive oil
- Fresh herbs for garnish
Instructions
- Wash and dice the potatoes into small, uniform cubes (approximately 1/2 inch). Pat the potato cubes dry with a clean kitchen towel to ensure crispy roasting.
- Preheat the oven to 425°F (220°C). Toss potato cubes with olive oil, salt, and pepper on a baking sheet, spreading them in a single layer to ensure even roasting.
- Roast the potatoes for 20-25 minutes, turning once halfway through, until golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, adding a pinch of salt and pepper.
- Fill a medium saucepan with about 3 inches of water. Add a splash of white vinegar and bring to a gentle simmer.
- Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center.
- Poach eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Toast the whole grain bread slices until golden and crisp.
- Assemble the toast by spreading the mashed avocado generously on each slice of toast.
- Top the avocado with the roasted potato cubes, carefully place the poached eggs on top.
- Finish by sprinkling with additional salt, freshly ground black pepper, and chopped fresh herbs like chives or parsley.
- Serve immediately while the eggs are still warm and the yolks are beautifully runny.
Tips
- Potato Roasting Secrets: Always pat your potato cubes completely dry before roasting to achieve maximum crispiness. A clean kitchen towel is your best tool for this.
- Poached Egg Mastery: The whirlpool technique is crucial for perfectly shaped poached eggs. Swirl the water gently before adding your eggs to help the whites wrap around the yolk.
- Vinegar Trick: Adding a splash of white vinegar to your poaching water helps the egg whites coagulate more quickly and maintain a beautiful shape.
- Avocado Selection: Choose a ripe avocado that yields slightly to gentle pressure but isn't mushy. This ensures the perfect creamy spread.
- Fresh Herb Finale: Don't skip the fresh herbs! They add a burst of flavor and make your dish look professionally prepared.Pro tip: Prepare all ingredients mise en place style before you start cooking to ensure a smooth, stress-free cooking experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 190mg
