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The ingredients needed to make Mediterranean Poached Egg Breakfast:
- Prepare 2 slice Garlic Naan Bread
- Take 4 slice Bacon
- You need 1/3 cup Pesto
- You need 2 slice Cheddar Cheese
- Provide 4 large Eggs
- Provide 4 slice Tomatoes
- Prepare 5 small Yukon Gold Potatoes
- Prepare 1/2 cup Fresh Tyme
- Take 1 cup Extra Virgin Olive Oil
- Get 3 tbsp White Wine Vinegar
- You need 3 tbsp Chopped Garlic
- Use 1 Chopped Yellow Onion
- Provide 1/4 cup Fresh Parsley
Steps to make Mediterranean Poached Egg Breakfast:
- Preheat Oven to 250°F. Spread pesto on the Garlic Naan and place cheese slices on top. Warm in the oven for 10 - 15 minutes.
- Cook, Drain, and Set aside Bacon
- Chop potatoes into small cubes and add to hot frying pan with extra virgin olive oil, garlic, and onions. Sauté on medium heat until potatoes are golden brown.
- Bring large pot o water to a rolling boil and add white wine vinegar. Crack eggs one at time into a bowl and slowly let the egg slide into the boiling water. Tip: Spin the water with a spoon before pouring the egg in to the egg white stay close to the egg yolk! Repeat for each egg and set eggs aside.
- Take the Toasted Naan out of the oven, place the sliced tomatoes on top, then the bacon, and then add the poached eggs on top. Salt and Pepper the poached eggs to you liking. Garnish with fresh chopped parsley. Add the garlic potatoes on the side and enjoy!
Transfer to a bowl and toss Kale with the Mediterranean Dressing and top with poached or soft boiled egg and pumpkin seeds. It's also a great low-calorie way to prepare eggs—you don't need to use added fat to cook them, as you would with scrambled or fried eggs. Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast). The breakfast that cannot be dismissed. Poached egg on parmesan tomato toast with scramptious runny egg yolk is the "go to" favorite.
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