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Poached Eggs With Bacon Rosti and Tomatoes

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“A vey tasty breakfast for two. Can easily be multiplied. It would also make a great lunch. This recipe comes from Jamie Kennedy. But I have made a few changes.”

Ingredients Nutrition


  1. Fry bacon over medium heat until fat is rendered and bacon is almost crisp. Do not fry it crisp.
  2. Add onion and saute 2 minutes.
  3. Drain fat and set aside bacon & onion.
  4. Peel potatoes and grate. I use the food processoe for this.
  5. Place in towel and squeeze as much liquid out as possible.
  6. Place in bowl and toss with salt & pepper.
  7. Heat 1 tbsp butter in non stick pan over medium heat.
  8. Place 1/2 potato in pan, arrange in a circle and press down with back of lifter or spoon.
  9. Sprinkle 1/2 the bacon mixture on top.
  10. Fry till crisp and golden on bottom.(about 5 minutes).
  11. Carefully turn with wide spatula, tucking under any stray bacon and onion.
  12. Fry 5 more minutes.
  13. Carefully place on baking sheet bacon side up and keep warm in oven. 250F - 300°F.
  14. Repeat with remaining potato & bacon mixture.
  15. Slice Tomato and season with salt, pepper and oregano.
  16. Bring Water to boil.
  17. Add vinegar.
  18. Gently break eggs into swirling, boiling water ( the swirling helps to keep the egg in a nice round shape).
  19. Simmer 3 - 4 minutes depending on taste.
  20. Remove with slotted spoon and drain on paper towel.
  21. Place Rosti (Poatato) on warmed plates, arrange tomato on top, carefully arrange egg on top of tomato.
  22. Serve immediately.

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