"🇺🇸/🇬🇧 After eating my fair share of pasta these past days and so ready for a change 😂 And this plate will do the trick 👌🏼
Bon appétit!"
Potatoes and Eggs Breakfast Plate
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From clemfoodie
Start your day right with potatoes and eggs! This easy breakfast recipe features crispy roasted baby potatoes and perfectly fried eggs, paired with fresh arugula and creamy avocado. You can enjoy a delicious breakfast in no time.
Recipe Description
This recipe for potatoes and eggs works beautifully because it combines simple, wholesome ingredients to create a balanced breakfast. The crispy roasted potatoes add a crunchy texture, while the runny yolk brings a rich, creamy element. The arugula and creamy avocado add a freshness to the meal, making it a delicious way to start your day.
Jump to Section
- Potatoes and Eggs Breakfast Plate Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Potatoes and Eggs Breakfast Plate Ingredients
Everything you need to make potatoes and eggs.
Baby potatoes: Also known as new potatoes, baby potatoes are small, young potatoes harvested before they reach full maturity. They have a tender texture and a sweeter, more delicate flavor compared to regular potatoes. Their thin skins do not require peeling, making them convenient for roasting and adding to dishes. If you can't find baby potatoes, you can substitute them with fingerling potatoes or regular potatoes cut into smaller pieces. These alternatives will provide a similar texture and taste, though the cooking time may vary slightly depending on the size of the potato pieces.
Test Kitchen Notes
Roasting Potatoes: Make sure to cut the baby potatoes into even halves to ensure they roast evenly. Spreading them out in a single layer on the baking sheet helps achieve maximum crispiness.
Seasoning: Adjust the amount of crushed red pepper flakes based on your spice preference. You can also add other herbs like rosemary or thyme for extra flavor.
Frying Eggs: Use a non-stick skillet and medium heat to fry the eggs. This helps prevent the whites from overcooking while keeping the yolk perfectly runny.
Serving: Assemble the dish right before serving to keep the potatoes and eggs at their optimal texture. Adding the arugula and avocado at the end keeps them fresh and vibrant.
Storage: Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or a skillet to restore their crispiness.
FAQs
Are eggs and potatoes good together?
Yes, eggs and potatoes are a classic combination that works wonderfully together. This pairing is versatile and can be enjoyed for breakfast, brunch, or even as a light dinner.
How many calories are in eggs and potatoes?
The calorie content of eggs and potatoes can vary based on the specific quantities and preparation methods. On average, a serving of this recipe, which includes 1 cup of roasted baby potatoes (approximately 130 calories), 2 fried eggs (approximately 140 calories), a handful of baby arugula (about 5 calories), and half an avocado (about 120 calories), totals around 395 calories. Additional calories may come from the olive oil used for roasting and frying.
Where did potato and egg originate?
The combination of potatoes and eggs has roots in various culinary traditions worldwide. It is commonly found in Spanish cuisine, particularly in the classic dish "tortilla de patatas" or Spanish omelete. This combination is also popular in American and British breakfasts, often served as part of a traditional breakfast or brunch spread.
What is the best way to achieve crispy roasted potatoes?
Make sure to spread the potatoes out in a single layer on the baking sheet. This allows for even roasting and prevents steaming. Tossing the potatoes in olive oil and seasoning them well also helps enhance their crispiness.
Prep time 7mins
Cook time 40mins
Serves or Makes: 1 serving
Recipe Card
ingredients
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil, plus more as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 2 large eggs
- Handful baby arugula
- 1/2 avocado, sliced
Method
Step 1
Preheat the oven to 400ºF.
Step 2
Toss the halved baby potatoes with a drizzle of olive oil. Season them with kosher salt, pepper, and crushed red pepper flakes to taste.
Step 3
Spread the potatoes out on a parchment-lined baking sheet and roast them for 35-40 minutes, or until they are crispy.
Step 4
While the potatoes are roasting, heat the olive oil in a skillet over medium heat.
Step 5
Crack the eggs into the skillet and fry them for 3-4 minutes, until the whites are set but the yolks are still runny. Remove from heat.
Step 6
To serve, place the roasted potatoes on a plate. Add the fried eggs, a handful of baby arugula, and the sliced avocado. Adjust the seasoning to your taste, adding more salt and red pepper flakes if desired.