Roasted Tri-Colour Potatoes with Eggs


1 lb Tri-colour potatoes, halved *
1-2 Tbs. Extra Virgin Olive Oil
1 Tbs. Mediterranean Sea Salt
4 Eggs *
1 Tsp. Vinegar or Lemon
1 Pinch of Salt & Pepper
Optional: Grated Parmesan *

Preheat oven to 400, line a baking dish with foil or parchment paper (edges tucked in).
Wash and cut potatoes, place them in a bowl, sprinkle olive oil over the potatoes and toss a few times. Add more oil if needed and sprinkle in S&P, toss again to coat.
Bake for 35 minutes or until soft to fork.

For the poached egg, bring 2 cups of water to boil in a small sauce pan with a dash of vinegar or lemon juice. Then slowly crack the egg into the water, spoon any trails of egg whites onto the egg. After 3 1/3 to 4 minutes - your preference - use slotted spoon to remove the egg. Put one on each serving of potatoes. Dust with a pinch of S&P.


Serve with your favorite fruits.
Watermelon * and Mangoes * are tastey and colourful ideas. Berries are highly nutritious.

* In Sale Flyer April 28 - May 4 2019