- 2 eggs
- Olive oil
- 2 slices sourdough bread
- 1/ 2 cup leftover mashed potatoes
- Furikake, to taste
- Togarashi, to taste
- 1 tablespoon chopped chives
- 1/ 4 cup microgreens, pea shoots, or baby herbs
- 1 tablespoon pomegranate seeds
Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and shut off the heat. Let the eggs cook for 8 minutes. Remove from pot and place in an ice bath to stop the cooking.
Heat some olive oil in a skillet on medium heat and toast the sourdough slices to your liking.
Meanwhile, reheat the leftover mashed potatoes.
Carefully crack open the half-boiled eggs and use a small spoon to loosen the egg whites from the shells. Pour each egg into a small bowl.
To assemble, scoop some mashed potatoes in a mound onto each piece of toast, then use your spoon to shape them into a nest that can contain the egg. Gently pour an egg into each nest. Season to your liking with furikake and togarashi seasonings. Top the eggs with chopped chives. Pile the rest of the green garnishes in the middle and finish with pomegranate seeds.