Thursday, March 10, 2011

Lemon-Olive Potatoes with Poached Eggs

 Mmmm! This is a great alternative breakfast!

Marc bought me the egg poachers I have wanted for a while:
So I decided to whip up a breakfast with some ingredients I had in the fridge. These egg poachers make life really easy. Cuts the fuss of swirling the water and adding vinegar and hoping your eggs stay together as you pull them out of the pan. All you have to do is oil these amazing little pods and place them in boiling water for a few minutes. Then, voila! perfectly poached eggs.

4-5 baby red potatoes, sliced
1 shallot, chopped
splash of extra virgin olive oil
mixed olives, chopped
zest of half a lemon
pinch shredded parmesan cheese
4 eggs, poached

Serves 2.
1. Saute potatoes and shallot in oil in a medium skillet, stirring frequently until tender. Add a dash of parmesan cheese, and the lemon zest and olives. Stir.
2.  Serve poached eggs on top.

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