SUNNY POTATO

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Serves 4

This is a fun twist on Toad in the Hole (one of my 10-year-old's favorite things to make for himself). Eggs and potatoes are besties and this recipe puts them together in a lovely, unexpected way. Elegant enough for a weekend brunch get-together, but simple enough to do anytime.

INGREDIENTS:

4 russet potatoes
olive oil & sea salt to coat potatoes
4 eggs
8 cups greens of choice (arugula, spinach, watercress, lettuce, microgreens)
2 T fresh dill, chopped
2 T fresh chives, chopped
1/2 cup olive or avocado oil
1/4 cup sherry vinegar
1/2 t sea salt
freshly ground pepper
 

DIRECTIONS:

  • Preheat oven to 350 degrees

  • Scrub potatoes and prick all over with a fork. Rub with olive oil and salt.

  • Place potatoes directly on oven grate and bake for 60-75 minutes, or until tender when pierced.

  • Allow potatoes to cool, slice in half and scoop flesh to create a "bowl".

  • Place potatoes on a parchment-lined baking sheet and add 1 egg to each "bowl".

  • Sprinkle with salt & pepper and bake for 17 minutes, or until whites are set and yolks are still runny.

  • Meanwhile whisk vinegar, salt, pepper and olive oil.

  • Divide greens among four plates and drizzle with dressing.

  • Top each salad with a potato and sprinkle herbs.

Starches, BreakfastBarbie Boulespotato, eggs