Sometimes we just want what we want and this morning my body was craving something warm, comforting and fortifying.

So, I made this delicious fried egg with herb potatoes. It’s gives me the protein and carbs I am desiring and it’s a remix of my leftover potatoes from last night’s dinner.   I truly believe in making new dishes out of leftovers. I know this one will be a “go back to”. It’s quick, easy and nutritious.  Here’s how simple this is and if you need to add some more color, consider tossing in some sautéed red bell peppers, red tomatoes or even some crunchy red onions and you are set for the day.

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Simple recipe

Ingredients:
1 egg
Leftover baked potatoes,  recipe at the below or if baking them from scratch you will need a 1 cup of baby Yukons halved
1 tbsp olive oil, plus another 1/2 tbsp to fried the egg with
Sea salt, pepper,  to taste

My potato recipe.

Instructions:
Preheat oven on 425 °F
To bake the baby Yukons, cut them in half , place on a cookie sheet with parchment paper.  Drizzle  olive oil, sea salt, Italian herb blend and pepper. Cook for 30 -40 minutes, until tender.

If the potatoes are leftovers,  sauté them in a skillet with a little olive oil. If not, just add the baked potatoes in the skillet.
Move the potatoes to the side to create a small circular space.  Add the egg into the space. Allow it to fry to your preference.  A pinch of sea salt and pepper. The egg whites will adhere to the potatoes, so simply slide onto a plate and enjoy.

A few other tip: garnished with fresh herbs such as basil, thyme or rosemary. I actually fried some fresh sage to garnish my dish and it created the most incredible aroma.

Enjoy! As always remember to Set the Table with Love . 💕