I usually don't pay much attention to breakfast. I have to be to work at 7 am and I never feel like waking up even earlier to cook a warm meal. On most days I take some fresh juice or a smoothie to work and drink it later in the day. On the weekends though, I sometimes like to spoil myself and today was one such day and boy was it delicious!

I had some turnip greens left over from my CSA that were on their last leg in my fridge, I knew that they needed to be used so started thinking about an innovative recipe that let their flavors stand out. I personally love root vegetable greens, especially for breakfast. They are so versatile and each variety has its own flavor, turnip greens have a little bit of a kick and can be prepared super quick (I hate mushy greens) by flashing them into a pan with some olive oil. So the greens along with the mixed bag of red and purple fingerling potatoes that I picked up from the grocery store inspired this delicious morning dish. Here's a little money saving hint, most grocery stores have a small section that has discounted veggies that are on their way out, when the majority of your diet consists of vegetables, this can be a huge cost saver; I got a whole bag of these delicious potatoes for .99!

Poached eggs are my absolute favorite type of eggs. I find that their yolks taste richer and they really are simple to make. This flavor combo provided a nice lazy morning treat and was gone in an instant!

Crispy Purple Potatoes and Garlicky Turnip Greens topped with a Poached Egg

Serves 1

Crispy Potatoes

2 large Purple Potatoes, sliced evenly

1 tbs Olive Oil

Dash of Pink Himalayan Sea Salt

Fresh Shaved Parmesan

Garlicky Turnip Greens

2 cups Turnip Greens, washed and de-stemmed

2 Garlic Cloves, diced

1 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Poached Egg

1 Egg

1 tsp White Vinegar

Dash of Paprika & Sea Salt

Preheat oven to 425. For the potatoes, thinly slice using a knife or a mandoline. Toss in olive oil and salt before beginning to arrange in a small saute pan. Starting from the center, spiral outward, overlapping the potato slices and pressing them into one another. Sprinkle with Parmesan cheese. Place the pan over medium heat and lightly brown the bottom of the potatoes, the oil will start to sizzle when it is ready to be transferred to the oven. Place the pan in the oven for about 20 minutes or until the potatoes are browned. Loosen potatoes and flip, placing back in the oven for another few minutes.

Once the potatoes have been placed in the oven for their final bit of browning, prepare the spinach and poached egg. In a saute pan heat oil over medium high heat. Once ready throw in the garlic and stir until fragrant. Turn down the heat to low and add the greens, covering with a lid. After a minute remove the lid and stir the greens until they are wilted and vibrant. Remove from heat.

Meanwhile in a second saute pan heat water and vinegar until boiling. Add egg slowly and turn heat down to simmer. Simmer until the egg is cooked to your desired level.

Turn out the potato cake onto a plate, top with turnip greens and then the poached egg. Sprinkle with sea salt and paprika and enjoy!

Note: Please be very careful when removing your saute pan from the oven. Keep a potholder on the handle. I became distracted and grabbed the handle 2 minutes after coming out of the oven and burned by hand - oops!