If you are still trying to decide what to serve for your Christmas lunch, I have the perfect side dish: Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo! Yes, that’s what we are going to have! Tested, approved and devoured already 🙂 If you are a vegetarian (one who still eats eggs) this could be one delicious main dish for Christmas day.
I absolutely love the combination of crispy baked potatoes, gooey eggs and mustard mayo! I threw some greens there too, as you can never have enough greens in a day.
I used Fingerling potatoes for this recipe as they are ideal for roasting, sautéing or adding them to potato salads. For almost $10 you will have this crowd pleaser and kid friendly, Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo ready in just 60 minutes!
Just a quick tip, when you are poaching the eggs, add 2 tablespoons of white vinegar to boiling water. It will help setting the eggs nicely! Works like a charm!
More Potato Recipes you may like:
- 1 bag albs fingerling potatoes, scrubbed, cut in quarters lengthways
- 2 tbsp olive oil
- 1 rosemary sprig leaves stripped
- baby green beans trimmed
- 4 eggs
- 2 tbsp white vinegar
- 1/4 cup whole egg mayo
- 1 tbsp white wine vinegar
- 2 tsp mustard
Preheat oven at 400F/ 200C. Place potatoes, oil, salt and rosemary in a medium bowl and toss them together. Place the mixture in a single layer on a baking paper lined tray. Bake them for 50 minutes, turning halfway through, until golden and tender.
Meanwhile, blanch beans in a pan of boiling water for 3-4 minutes, until just tender. Drain and refresh under cold water. Drain.
Poach eggs in a large pan with simmering water and 1 tbsp white wine vinegar added for 1-2 minutes, for soft consistency or until cooked to your liking.
To make mustard mayo, mix together whole egg mayo, white wine vinegar and mustard.
Place potatoes on a serving platter, top with beans and drizzle over mustard mayo. Arrange poached eggs down center of vegetables.
To serve, toss together at table so eggs will break open and become part of the dressing.
This recipe is adapted from Australian Good Food, December 2011