Golden Potatoes, Fried Eggs & Mixed Greens

Weekend mornings are some of the few times when I can truly dive into cooking breakfast. I look to those moments as a break from the weekday oatmeal and yogurt routine.

Keeping it simple is the name of the game when it comes to weekend breakfast delights. Actual recipes are rarely used and the final meal is typically a surprise. I love being inspired by what is in my fridge at that particular moment.

I honestly wasn’t planning on writing a post about my random weekend morning breakfast. But I couldn’t help but bask in its rustic glory after sliding the eggs onto a bed of mixed greens. This caused me to grab my camera and capture the experience. Then as I popped the last golden potato nugget into my mouth, I realized it would be a deliciously welcomed addition to this site.

So I’m curious. What are some of your favorite breakfast foods to cook on the weekend?

Golden Potatoes, Fried Eggs & Mixed Greens
Prep Time
Cook Time
Total Time
Recipe Type: Breakfast & Brunch
Serves: 2 people
  • 3 large baking potatoes, with skin
  • 4 eggs
  • 2 cups spring mix
  • 1 tsp. balsamic vinegar
  • 1 + ½ TBL. olive oil
  • favorite dried herbs
  • salt and pepper
  1. Wash and puncture the potatoes with a fork. Place on a plate and bake in the microwave for 3-4 minutes depending on the size of the potatoes. They should remain slightly firm on the inside as they will finish cooking in the sauté pan. Carefully dice the potatoes into roughly 1” cubes. They will be very hot.
  2. Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Add the potatoes to the pan. Season with your favorite dried herbs, salt and pepper. Cook the potatoes for 4-6 minutes or until all sides are golden brown. Remove from the pan and keep warm until ready to serve.
  3. Reduce the heat to a medium flame. Add the remaining olive oil and swirl to coat the pan. Crack each egg one at a time into the pan. Season the eggs with salt and pepper. You may need to cook the eggs in two batches. Fry the eggs for 2 minutes and flip. Cook for an additional 2 minutes on the other side. The yolk should be soft around the edges and still liquid in the center.
  4. Toss the mixed greens with the balsamic vinegar and divide between two plates. Slide two eggs on top of each bed of greens. Finally, evenly distribute the potatoes.
Author's Note
If you like potatoes as much as I do, then you might be interested in trying my Roasted Breakfast Potatoes.


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