Poached Eggs Over Potatoes and Toast

Simple poached eggs over crispy roasted gold and red tiny potatoes and toast. Perfect for a lazy Saturday or Sunday morning breakfast or brunch.

1 pound of mixed golden and red potatoes
2 teaspoons olive oil
1/2 teaspoon salt and pepper
1 to 2 teaspoon garlic powder
4 slices of French bread or bread of your choice
4 large eggs
2 teaspoons rice vinegar
micro greens, I used kale micro greens (optional)

View the full recipe at The Whole Serving →