Hey there, my friend. You are about to make a meal that is simple but tastes like something from a fancy restaurant. This potatoes, poached eggs, and lemon dressing recipe is easy, fresh, and perfect for breakfast, brunch, or even a light dinner.
And let me tell you, the lemon dressing? It’s what makes this meal shine. It brings out all the flavors and ties everything together beautifully. Plus, I’ll show you an easy way to poach eggs without stress. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- A medium pot (for boiling potatoes)
- A slotted spoon (for poaching eggs)
- A mixing bowl (for the dressing)
- A whisk (to mix the dressing)
- A knife and cutting board (for chopping herbs, if using)
- A large spoon (for stirring)
- A small saucepan (to warm up the dressing, if needed)
- A strainer (for draining the potatoes)
Important Info
- Servings: 2 plates
- Estimated Cost: Around $5 to $7, depending on ingredient prices
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per serving: About 350 kcal
- Cook Method: Boiling and Poaching
- Season: Best in Spring and Summer, but great year-round
- Courses: Breakfast, Brunch, Lunch
- Cuisine: International
- Diets: Vegetarian
How to Make Potatoes, Poached Eggs, and Lemon Dressing
Now I am going to tell you what ingredients you need to make this meal and how to prepare it.
Ingredients You Need
- 2 medium potatoes, peeled and diced
- 2 eggs
- 1 tablespoon vinegar (for poaching eggs)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Potatoes | Sweet potatoes or baby potatoes |
| Vinegar | Lemon juice |
| Olive oil | Butter or avocado oil |
| Honey | Maple syrup or agave nectar |
| Parsley | Chives or basil |
Instructions
- Boil the potatoes: Fill a medium pot with water and bring it to a boil. Add the diced potatoes and a pinch of salt. Boil for about 15 minutes until they are soft but not mushy. Drain and set aside.
- Make the lemon dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and black pepper. Set aside.
- Poach the eggs: Fill a medium pot with water and bring it to a gentle simmer. Add 1 tablespoon of vinegar. Crack an egg into a small bowl, then slowly slide it into the water. Let it cook for about 3 minutes, then remove with a slotted spoon. Repeat with the second egg.
- Assemble the dish: Place the boiled potatoes on a plate. Drizzle the lemon dressing over them. Carefully place the poached eggs on top.
- Garnish and serve: Sprinkle chopped parsley (if using) and an extra pinch of salt and pepper. Serve warm.
Helpful Tips
- Use fresh eggs for poaching. Fresh eggs hold their shape better in water.
- Don’t let the water boil too hard when poaching eggs. A gentle simmer is best.
- If your dressing is too tangy, add a little more honey or olive oil to balance the flavors.
- Want crispier potatoes? After boiling, fry them in a little olive oil for 5 minutes.
- Add more flavor by sprinkling chili flakes or grated cheese on top.
What to Serve with Potatoes, Poached Eggs, and Lemon Dressing
This dish is already satisfying, but if you want a fuller meal, here are some ideas:
- Toasted sourdough bread for extra crunch
- A side of sautéed spinach or roasted veggies
- A smoothie or fresh fruit for a refreshing touch
How Do You Serve the Recipe?
Use a wide plate or shallow bowl so the dressing doesn’t run off. A fork and knife are all you need to enjoy this meal.
Where Do You Serve This Recipe the Most?
This is great for brunch gatherings or a quick weekday breakfast. It’s also a good picnic meal because you can prep the potatoes and dressing in advance, then just poach the eggs fresh.
Storage
Short-Term Storage (Room Temperature)
- This dish is best eaten fresh, but if you must store it, keep the potatoes and dressing separate.
- Do not leave poached eggs at room temperature for long.
Refrigeration
- Store boiled potatoes in an airtight container for up to 3 days.
- Keep the lemon dressing in a sealed jar for up to 1 week.
- Poached eggs can be stored in a bowl of water in the fridge for 1 day, then reheated in warm water.
Freezing
- I do not recommend freezing this dish, as the eggs and potatoes will not have the same texture when thawed.
Frequently Asked Questions
Can I make this meal ahead of time?
Yes, you can boil the potatoes and prepare the dressing ahead. When ready to eat, just poach the eggs fresh and assemble the dish.
What if I don’t like poached eggs?
You can fry, scramble, or soft-boil the eggs instead. The flavor will still be amazing.
Can I make this meal vegan?
Yes. Just skip the eggs and add a plant-based protein like tofu or avocado slices.
Is this a family-friendly meal?
Yes. It’s simple and healthy. Kids might prefer their eggs scrambled instead of poached.
Can I add other ingredients?
Absolutely. Try adding sautéed mushrooms, roasted cherry tomatoes, or a sprinkle of cheese for extra flavor.
