Poached Eggs over Roasted Potatoes and Salad Greens
French Rolls
Ingredients
- 1½ lb red potatoes, quartered
- 2 Tbsp apple cider vinegar
- 6 cups water
- 6 large eggs
- 6 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice
- ¾ tsp salt
- ¼ tsp crushed red pepper
- 2 (5-oz) pkg mixed baby greens
Instructions
- Preheat oven to 450°F. Arrange potatoes on a large baking sheet; coat with cooking spray. Bake potatoes 20 minutes or until tender.
- Meanwhile, bring vinegar and water to a simmer in a large saucepan over medium-high heat. Gently crack eggs, 3 at a time, into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Remove eggs using a slotted spoon. Repeat procedure with remaining eggs.
- Toss together warm potatoes, oil, lemon juice, salt, and red pepper in a large bowl. Add greens; toss. Serve eggs over potato mixture.
Side Dish Ingredients
- 6 (1½-oz) frozen artisan French rolls
Side Dish Instructions
- Bake rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
300
|
110
|
410
|
| Fat (g) | 22 | 1 | 23 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 22 | 20 | 42 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 430 | 230 | 660 |
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