POACHED EGGS FOR ONE

This dish takes 15 to 20 minutes.

Ingredients...

2 Eggs
1 slice of Peacon Sour from Small Plant Bakery
1 small Red Potato
3 Slices of Avocado
Olive Oil
Salt & Pepper


First, preheat your oven to 375 degrees. Next, fill a small pot with water and once it boils, drop your potato in. Your potato will need about 5 to 7 minutes to cook so this allows you to drink coffee and read the paper or continue on with getting ready for your day... Once the potato is done, cut into quarters and then cut those into halves. Place on a piece of tin foil with some salt, pepper and drizzled olive oil (you may add a bit of garlic, but I am usually in too much of a rush to be chopping up garlic) and throw in the oven.

After you put your piece of toast in the toaster, (remember no butter on toast, you don't need it since you will get the oil from the potatoes) in a small pan fill with water and a drop of olive oil and turn it on high heat. Once the water boils, crack open your 2 eggs and cover immediately and turn the heat down a bit. The eggs should be done at the exact moment the toast is.

First: Toast, then your avocado slices (no salt on the avocado since you will get it from the potatoes), oven roasted potatoes, and your 2 poached eggs on top.

Perfect with strong french pressed organic stellar brew coffee and a New York Times.