Come Saturday morning I’m ready for a big breakfast…something savory, with lots of protein and a bit of naughty carb. The kind of breakfast where you can pull up your cup of hot coffee and the newspaper, and just chill before your day gets started. I’m talking about Spicy Poached Eggs and Potatoes.
Easy Ingredients
- Potatoes
- Bacon
- Eggs
- Jalapeño
Two Hacks
- Hack #1—I use the type of multicolored potatoes you can get in a steamable bag and precook them in the microwave for about five minutes. I love these potatoes. They are creamier and less starchy than regular brown potatoes.
- Hack #2—I use premade bacon, so when it comes time to add it to this dish, it only takes 30 seconds in the microwave to prep it.
With those two hacks in place, I can have a delicious, savory breakfast in about 30 minutes. There is only one pot to clean so it leaves me plenty of time to juggle the rest of the weekend duties without making more of a mess.
This recipe is great because it is so unfussy. Add some shredded cheese and the chopped bacon over the potatoes, along with the poached eggs, then layer it up with cilantro and jalapeño. Done.
Spicy Poached Eggs and Potatoes is enough for six servings.
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Spicy Poached Eggs and Potatoes
Equipment
- Skillet
- 3.5-quart saute pan
Ingredients
- 1 1/2 pounds creamer potatoes 1 bag of steamable potatoes, any kind
- 1 tablespoon extra virgin olive
- 6 large eggs
- 1 cup shredded cheddar cheese
- 5 slices bacon
- 1/2 cup chopped cilantro
- 2 tablespoons chopped jalapeño, stem and seeds removed about 2 jalapeños
- kosher salt and freshly ground black pepper, to taste
Instructions
- Steam the potatoes for about five minutes in the microwave (or according to directions on bag).
- Cut the the potatoes in half.
- Heat the skillet over medium heat on the stove. Add about 1 tablespoon extra virgin olive oil. Add the potatoes. The goal isn't so much to cook them as to brown and crisp up the skins.
- While potatoes are cooking, microwave the bacon for about 30 seconds and then chop up and set aside.
- Chop up the cilantro and the jalapeño and set aside.
- When potatoes look golden, layer them with the cheese and bacon, and melt a bit. Put the skillet on low heat to keep food warm while you poach the eggs.
- In a separate large saute pan, bring water to almost a boil.
- Crack an egg in a small dish and then slide into the almost boiling water. Using a timer, cook for six minutes exactly. Repeat process for each egg.
- When finished, using a slotted spoon, transfer the eggs to the skillet.
- Layer the eggs with the cilantro and jalapeño as well as a little cracked pepper and salt.
- Serve immediately.
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