EGG AND POTATOES

This morning my body was craving something warm, comforting and fortifying. So, I made this delicious fried egg with herb potatoes. The potatoes are from last night 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.

 

Simple recipe
1 egg
Leftover baked potatoes,  recipe at the below
Olive oil
Sea salt, pepper,  to taste

My potato recipe.
Preheat oven on 425
Baby yukons, cut in half , placed on a cookie sheet with parchment.  Drizzle olive oil, sea salt, Italian herb blend and pepper. Cook until tender 30 -40 minutes.

If the potatoes are leftovers,  you are sautéing the baked herb potatoes in a skillet with a little olive oil. If not, just add the cooked potatoes in the skillet.
Move the potatoes to the side to create a small circular space.  Add the egg. Allow it to fry to your preference.  A pinch of sea salt and pepper.  The egg white will adhere to some of the potatoes.  Slide onto a plate. Add tomatoes and garnished with fresh herbs.

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

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