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Poached Egg with Pan-Roasted Garden Vegetables and Jalapeño Tomato Relish

IngredientsEggs, Vegetables
Menu PartEntree
Cuisine TypeAmerican

Source: West Bend Mutual (Eurest), Wisconsin

Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest at West Bend Mutual, in Wisconsin, created this daypart-flexible entrée to showcase a variety of fresh, healthy vegetables. “Breakfast for lunch is a trend that gets overlooked, but people love it,” Rennicke says. “This dish is a great example of how you can take fresh, simple food and turn it into something delicious and profitable.”


1 Yukon potato, medium dice
2 tbsp. olive oil, divided
Salt and pepper to taste
4 cups water
1 tbsp. white vinegar
1 Roma tomato, large dice
1 tbsp. small dice jalapeño pepper
2 tbsp. small dice red and yellow peppers
1 tsp. chopped fresh garlic
2 button mushrooms, sliced
1 oz. fresh spinach
1 egg, cage free


  1. Place potatoes in mixing bowl and toss with 1 tablespoon olive oil and salt and pepper to taste. Place on sheet pan. Bake at 375°F for 10 minutes, then remove from oven and stir. Return to oven for 10 minutes more, or until potatoes are tender.
  2. In small sauce pan, bring water and white vinegar to soft simmer. Reserve for poaching egg.
  3. While water is coming to temperature, sauté tomatoes until they begin to soften. Reduce heat to low; add jalapeño, bell peppers and fresh garlic. Cook until peppers begin to soften, then salt and pepper to taste. Reserve tomato relish for plating.
  4. In hot pan, sauté mushrooms in 1 tablespoon olive oil until seared, about one minute per side; add spinach and remove from heat.
  5. When potatoes, mushrooms, spinach and relish are prepared, crack egg into vinegar water, being careful not to break yolk. Cook for 3 minutes.
  6. Place potatoes in center of plate and layer mushrooms and spinach on top. Place poached egg on top of spinach and garnish with tomato relish. 

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