This recipe is featured in our Healthy, Happy Pregnancy Cookbook and is one of our favorites, especially for a weekend breakfast or brunch, pregnant or not. The combination of eggs and potatoes is a natural fit that we can’t get enough of! Try it and let us know what you think in the comments! And if you want some egg poaching coaching, here’s our how-to video.
Love eggs? We do too! Find out more about egg nutrition and how to make the perfect hard boiled eggs in this post.
This recipe skips the usual English muffin and uses flattened potatoes as the throne for the eggs and sauce. Speaking of sauce, this one is a lightened up yet flavorful and creamy alternative to traditional hollandaise sauce.
| Servings | Prep Time |
| 2 | 5 minutes |
| Cook Time |
| 10 minutes |
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This recipe skips the usual English muffin and uses flattened potatoes as the throne for the eggs and sauce. Speaking of sauce, this one is a lightened up yet flavorful and creamy alternative to traditional hollandaise sauce.
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Ingredients
- 2 medium red/purple or yellow potatoes
- 1 tablespoon plus 1 teaspoon olive oil
- 2 pinches coarse sea salt
- 1/4 cup low-fat plain Greek yogurt
- 1 1/4 teaspoons mustard (grainy, dijon, or yellow)
- 1/2 teaspoon dried dill
- 1/2 teaspoon fresh squeezed lemon juice
- 2 medium tomato slices
- 4 large poached eggs see our video on how to poach eggs (link in intro)!
Servings:
Instructions
- Poke a fork into a potato in three or four places and microwave on high until they begin to soften, about 4 minutes. Flip over and microwave on high until soft all the way through, an additional 3 minutes.
- Slice each potato in half lengthwise and allow to cool slightly. Using the bottom of a mug, gently press each potato half to flatten it slightly. Saute the potato halves in the oil over medium-high heat until browned on both sides, about 3 minutes total. Sprinkle lightly with a pinch of salt.
- Whisk together the yogurt, mustard, dill, lemon juice, and remaining pinch of salt. Top each potato half with a slice of tomato, a poached egg, and half of the yogurt mixture. Sprinkle with parsley and serve.
Recipe Notes
Nutrition information per serving: Calories: 402, Protein: 20 g, Carbohydrates: 38 g, Fiber: 4 g, Sugar: 5 g, Fat: 19 g, Sat. fat: 5 g, Sodium 287 mg.
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Vee
July 7, 2017 at 4:53 pm (6 years ago)Cant wait to try these tomorrow or Sunday for bruch
C&J Nutrition
July 7, 2017 at 5:26 pm (6 years ago)We can’t wait to hear what you think! This is one of our favorite brunch recipes!!
Freddy Eff
July 7, 2017 at 6:43 pm (6 years ago)Unable to find “how to cook eggs” to learn how to cook poached eggs. Your website doesn’t show
C&J Nutrition
July 7, 2017 at 6:57 pm (6 years ago)Here’s our how-to video (we’ll make sure the how to cook eggs link on the website is fixed asap). https://www.youtube.com/watch?v=dSM8MB3boZM&t=65s