Poached Eggs And Roasted Tomatoes With Potato Pancakes

1. 1

   Preheat oven to 375u00b0F. Grease an oven tray.

2. 2

   Place tomatoes on tray and bake 15-20 minutes, until soft. Keep warm.

3. 3

   Place potatoes in a large saucepan of boiling salted water and boil 8 minutes. Drain and cool. Grate potatoes and squeeze out excess moisture. Season to taste and divide mixture into eight fritters.

4. 4

   Heat butter and oil in a large frying pan on high. Cook fritters 4-5 minutes, pressing down with a spatula and turning once, until golden and crisp. Drain on paper towel. In same pan, saute spinach 1 minute.

5. 5

   Slide eggs into a saucepan of simmering water with a splash of white vinegar and poach 3-4 minutes. Remove with a slotted spoon then drain on paper towels.

6. 6

   Top potato pancakes with a poached egg. Serve with spinach, tomatoes and toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.