Spicy Poached Eggs and Potatoes
Creamer potatoes are pan fried and served with poached eggs, bacon crumbles, and diced jalapeño, making for a delicious and hearty skillet breakfast.
Servings: 6 servings
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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