Sauce Poached Cheesy Eggs and Ranch Potatoes

SauceEggs1They say that imitation is the sincerest form of flattery, so I hope that Alyssa from The Glossy Life takes it as compliment that I replicated one of her delicious brunch menus.  And I have to say, that girl knows her stuff!  I woke up, half in a daze, and threw this together in a snap.

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Here are the ingredients I used:

  • Jar of tomato sauce (or your own, if you fancy)
  • herbed goat cheese (as much or as little as you please… but I recommend lots!)
  • 3 eggs
  • salt & pepper to taste
  • Bread for dipping (I made mine using this recipe)

And for the side of potatoes:

  • Potatoes (I’d recommend baking potatoes)
  • 1 packet of powdered ranch dressing
  • Olive oil (approximately 1/3 cup)

Get started by preheating your oven to 400°F.

The potatoes take much longer to cook, so I suggest starting off with them.  Chop them into bite size cubes, mix in the ranch and olive oil, and pop them into the oven stirring occasionally.

Then just pour the sauce into the skillet, hallow out space for the eggs and then crack them in.  I added some basil and oregano to my sauce for extra flavor, but it’s not imperative.  Then I added my goat cheese around the edges.  Before baking, it looked like this.

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After about 20 minutes in the oven (Alyssa’s smaller version only took 10), my egg whites had hardened and it was ready.  The yolks were still nice and runny, creating a deliciously drippy bite with every dip.

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The whole thing is easy and hearty- it kept me full through a 9 mile hike!  I’m quite sure this will become a weekend staple at my place.

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About how bout some cake

I'm a 20-something woman with an insatiable thirst for adventure. I love red wine, chocolate cake, and comments from my lovely readers.
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