Poached Egg over Omelette with Potatoes and Salad

Step 1

Preheat oven to 425°F. Cut 2 medium potatoes into 1-inch cubes and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

Step 2

While potatoes roast, make the omelette: whisk 2 eggs with a pinch of salt and pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium heat, pour in the eggs, and cook without stirring until set, about 3 minutes. Fold in half and slide onto a plate.

Step 3

Poach the remaining egg: bring a small pot of water to a gentle simmer, add 1 tsp vinegar (optional), and swirl the water. Crack the egg into a cup, then slide it into the water. Cook until the white is set but yolk is still runny, about 3 minutes. Remove with a slotted spoon.

Step 4

In a bowl, toss 2 cups mixed greens, 1 cup halved cherry tomatoes, and 2 tbsp chopped sun-dried tomatoes with 1 tbsp olive oil, a pinch of salt, and a few grinds of black pepper.

Step 5

To serve, place the omelette on a plate, top with the poached egg, and add the roasted potatoes and salad on the side. Sprinkle with extra black pepper if desired.

Step 6

Serve immediately while the egg is warm and the yolk is still runny.