Roasted Fingerling Potatoes with Poached Eggs and Mustard Mayo

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Adore Foods


  • 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

Mustard Mayo

  • 1/4 cup whole egg mayo
  • 1 tbsp white wine vinegar
  • 2 tsp mustard


  1. 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.
  2. Meanwhile, blanch beans in a pan of boiling water for 3-4 minutes, until just tender. Drain and refresh under cold water. Drain.
  3. 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.
  4. To make mustard mayo, mix together whole egg mayo, white wine vinegar and mustard.
  5. Place potatoes on a serving platter, top with beans and drizzle over mustard mayo. Arrange poached eggs down center of vegetables.
  6. To serve, toss together at table so eggs will break open and become part of the dressing.
  7. Enjoy!

Recipe Notes

This recipe is adapted from Australian Good Food, December 2011