Prep Time (minutes)
Cook Time (minutes)
4 pouched eggs
2 russet or Yukon gold potatoes cubed
1 Tablespoons maple syrup
4 Tablespoons canola oil
1/4 cup Vidalia or red onion diced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 avocado sliced
1 cup spinach
1/2 tablespoon olive oil
1 clove garlic minced
1T Chipotle aeoli (or hollandaise)
– salt & pepper to taste, chopped chives for garnish
1 Place cubed potatoes in a bowl and microwave for 3-5 minutes to soften. Heat 3 tablespoons of canola oil in frying pan on medium heat and add potatoes to the pan. Stir in 1T maple syrup. Season with salt and pepper. Cook for 10 minutes until golden brown. Turn them once or twice while cooking. Remove from pan.
2 Place 1 tablespoon of canola oil in the pan and add onions, jalapeno, garlic powder, smoked paprika, salt
3 Saute Spinach: Saute olive oil and garlic and then add 1 cup spinach, salt, and pepper until soft. Place spinach over the potatoes in the two serving bowls. Cover to keep warm.
4 Pouch 4 eggs: Bring a small saucepan of water to almost boiling over medium-high heat. Add one teaspoon of vinegar to the water. Swirl water in circles and. crack the egg into a small bowl, then drop the egg into the water. Use a spoon to keep the egg white close to the yolk. Make room and drop in the next three eggs. Turn off the heat. Cover the eggs and let them sit until the egg whites are cooked; about 5 minutes.
5 Final Step – Place pouched eggs on top of the layered potatoes and spinach. Top with slices of avocado. Season with chopped chives, salt, and pepper to taste.