Poached Eggs with Spicy, Mustardy Smashed Potatoes

Name: Poached Eggs with Spicy, Mustardy Smashed Potatoes
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 min
Yield: 2 servings
Ingredients: For the Potatoes: 1 pound baby yellow or red potatoes ½ teaspoon Kosher salt (more to taste) 3 tablespoons olive oil, plus more for drizzling 1 tablespoon sriracha 2 tablespoons whole-grain mustard Kosher salt, to taste ¼ teaspoon Freshly ground black pepper (more to taste) For the Poached Eggs 4 Pete & Gerry’s Pasture-Raised Eggs1 tablespoon white vinegar To Finish 2 tablespoons of finely sliced pickled Fresno chiles (optional) ¼ cup grated parmesan cheese

Poached Eggs with Spicy, Mustardy Smashed Potatoes - made with Pete & Gerry's Pasture Raised eggs.

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Ingredients

For the Potatoes:

1 pound baby yellow or red potatoes
½ teaspoon Kosher salt (more to taste)
3 tablespoons olive oil, plus more for drizzling
1 tablespoon sriracha
2 tablespoons whole-grain mustard
Kosher salt, to taste
¼ teaspoon Freshly ground black pepper (more to taste)

For the Poached Eggs

4 Pete & Gerry’s Pasture-Raised Eggs
1 tablespoon white vinegar

To Finish

2 tablespoons of finely sliced pickled Fresno chiles (optional)
¼ cup grated parmesan cheese

Nutrition Facts

Serv. Size: 2 eggs, 1/2 portion potatoes, Servings: 2

Amount Per Serving

Calories 550
Fat Cal. 310
Total Fat 34g (52% DV)
Sat. Fat 8g (40% DV)
Trans Fat 0g
Cholest. 385mg (128% DV)
Sodium 2660mg (111% DV)
Total Carb. 40g (13% DV)
Fiber 5g (20% DV)
Sugars 4g
Protein 21g
Vitamin A (15% DV)
Vitamin C (45% DV)
Calcium (20% DV)
Iron (20% DV)
Vitamin D (20% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Breakfast
Meals

Prep Time:
15 minutes

Cook Time:
35 minutes

Yield:
2 servings

Ingredients Directions

Crispy-edged smashed potatoes meet creamy poached eggs in this bold-yet-cozy dish that works well for a lazy weekend brunch or a no-fuss dinner. Whole-grain mustard and a little sriracha bring depth and zip to the potatoes while Pete & Gerry’s Pasture-Raised Eggs add richness you can taste. These simple ingredients deliver a big payoff.

Instructions

Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, 15 to 18 minutes. Drain and let steam dry for a few minutes.
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with olive oil and set aside.
Place the potatoes one-by-one between two sheets of parchment paper. Using a heavy, flat-bottomed object such as a frying pan or a sturdy drinking glass, gently smash each potato until flattened but still intact.
Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, add the smashed potatoes in a single layer and sear until deeply golden and crispy on both sides, about 3 to 4 minutes per side. Transfer to the prepared baking sheet.
In a small bowl, stir together the sriracha and whole-grain mustard until combined, and spoon or brush over the smashed potatoes.
Transfer the baking sheet to the oven and roast just until heated through and set, 8 to 10 minutes.
While the potatoes finish, bring a medium saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl. Create a gentle swirl in the water and carefully slide in the eggs. Poach for 3 to 4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
Divide the smashed potatoes between plates and top with the poached eggs. Finish with thinly sliced pickled Fresno chiles and grated parmesan. Serve immediately.

Farm Team Tip

This dish pairs well with a simple green salad for balance. It also scales easily for a crowd. Just keep the potatoes warm in the oven while poaching the eggs.