Poached Eggs and Crispy Potatoes with Arugula, Avocado and Paprika Mayo

There are so many parts of this breakfast that I absolutely adore. First, there’s a perfectly poached egg with its runny egg yolk. Next, there’s all the crispy potatoes which are soft on the inside thanks to them being boiled ahead of time and then crispy on the outside because of having roasted them in the oven. Finally, there’s the paprika mayo which you can put on everything. It is fantastic! I use store-bought mayo as a base and add a bit of minced garlic, a healthy dose of Hungarian paprika, and a few drops of lemon juice. And then, of course, there’s a little bit of peppery arugula and creamy avocado for good measure. 

Poached Eggs and Crispy Potatoes with Arugula, Avocado, and Paprika Mayo

Serves 2


  • 3 Yukon Gold Potatoes
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 4 poached eggs
  • ½ cup mayo
  • ½ clove minced garlic
  • 1 teaspoon paprika
  • Drizzle of lemon juice
  • 1 cup arugula
  • 1 avocado, pitted, peeled, and sliced


  1. Preheat oven to 425 degrees. Place whole potatoes in a sauce pan and fill with water. Boil for about 20 minutes, until tender. Place potatoes on a rimmed baking sheet. Rip potatoes apart with two forks to create craggy edges. Toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 15-20 minutes until super crispy and browned.
  2. In a small bowl, combine mayo, garlic, paprika, and lemon juice.
  3. Divide arugula between two serving bowls. Top with crispy potatoes, poached eggs, and sliced avocado. Drizzle with paprika mayo.

How Julia Child poaches an egg: For those who do not have an egg poacher, I’ve included Julia’s advice on how to make perfectly poached eggs: 

  1. Pour 2 inches of water in a small sauce pan and add 1 tablespoon of white vinegar. Bring to a simmer.
  2. Break one of the eggs into a small bowl and then pour it into the water, holding it as closely over the water as possible. Gently push the white over the yolk with a wooden spoon. 
  3. Allow the egg to cook over a low simmer for 4 minutes. Remove the egg to a cold-water bath to stop cooking. Dry egg gently on a paper towel.

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