Eggs & Crispy Potatoes with Microgreens
Power breakfast: smashed potatoes, chili oil, fresh greens & soft scrambled eggs
Power breakfast: smashed potatoes, chili oil, fresh greens & soft scrambled eggs
I make these spicy, herby smashed potatoes at least once a week, and they happen to work incredibly well as leftovers with eggs in the morning. I’ll share the original recipe as well as how I heat them up as a quick addition to a breakfast bowl.
Ingredients:
for the crispy Potatoes
1.5 lbs tiny golf ball sized potatoes
4 Tbsp extra virgin olive oil
5 Sprigs fresh thyme
1 tsp garlic salt
1 tsp fennel seed
1/2 tsp sumac
1/2 tsp chili powder
Sea salt and freshly ground black pepper to taste (lots of pepper!)
2 Tbsp finely grated Parmigiano-Reggiano
for the eggs
6 large eggs
2-3 Tbsp grass fed butter
1 Tbsp creme fraiche (optional)
Flaky salt and freshly ground black pepper
for the microgreens
Drizzle of hot chili oil
Drizzle of fresh lemon juice
Flaky salt and freshly ground black pepper
Directions:
Place a large pot of salted water over high heat, and once boiling, add in your potatoes and boil for about 15 minutes or until fork tender.
Preheat the oven to 400ºF and line a baking sheet with foil or a silpat sheet.
Drain your potatoes and add to your baking sheet, covering with olive oil. Toss well to coat.
Place your sprigs of thyme all over the pan and sprinkle your garlic salt, fennel seed, sumac and chili powder all over the potatoes, tossing to make sure they’re well-coated. Season generously with black pepper and sea salt.
Bake for 40 minutes, flipping once halfway. Finish by broiling for 2-3 minutes.
If you made the potatoes the night before and have just taken them out of the fridge, you can add them to a sheet pan, drizzle with a little oil and broil for about 3 minutes to warm them through.
Make your eggs: I’ll always default to this soft scrambled method.
Dress your microgreens up with some chili oil, flaky salt and ground black pepper, and add all components to two plates or large bowls.
Give the whole dish a small drizzle of chili oil, top with your finely grated Parmigiano-Reggiano and sprinkle a pinch of flaky salt over your eggs. Enjoy!
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