Light Irish breakfast with poached eggs and potatoes

Ingredients

For 1 serving

• Eggs2
• Potatoes150 g
• Spinach80 g
• Cherry tomatoes80 g
• Extra virgin olive oil2 teaspoons
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: eggs

Method

1. Turn the oven on to 200 °C (fan) and line a baking tray with baking paper.
2. Scrub the potatoes, cut them into roughly 2 cm cubes leaving the skin on, toss them on the tray with half the oil, the rosemary and a pinch of salt and roast for 25 minutes, turning halfway, until golden and crisp outside.
3. In the last 10 minutes, bring a small pan of water to a gentle boil; meanwhile wash the spinach and halve the cherry tomatoes.
4. Heat the remaining oil in a frying pan over a high heat and sauté the spinach with the tomatoes for 3 minutes, until the spinach has wilted; season with salt.
5. Lower the heat under the saucepan until the water barely bubbles, crack each egg into a cup and slide it in; poach for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon.
6. Serve the poached eggs with the potatoes and vegetables, finishing with salt and black pepper.