Poached Eggs And Roasted Tomatoes With Potato Pancakes – a delicious recipe with tomatoes, potatoes, butter, oil, spinach, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 375u00b0F. Grease an oven tray.
2
Place tomatoes on tray and bake 15-20 minutes, until soft. Keep warm.
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
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
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
Top potato pancakes with a poached egg. Serve with spinach, tomatoes and toast.
352
kcal
Calories
22
g
Fat
23
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 Roma tomatoes halved, 3 large potatoes peeled, 3 tablespoons butter, 1 tablespoon oil, and more.
Yes, Poached Eggs And Roasted Tomatoes With Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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