Mustard Roasted Potatoes with Smoked Salmon & a Poached Egg


Brunch – is there another word that evokes such delectable promise? Technically, it’s different from its lesser-known and more-awkwardly-pronounced first cousin “brinner,” by only by the time of day in which it is eaten. Still, I think we’d all agree that brunch is an event all of its own. Don’t get me wrong; I’m not knocking on brinner by any stretch of the imagination. Cholesterol be damned, I love eggs.

This is something I thought of when, in typical Roxie Ginger fashion, I had several ingredients that didn’t seem to go together and needed to figure out a way to make them mesh. Davis being the outspoken mustard hater that he is, it’s hard to sneak the condiment in. Topping that off with smoked salmon – another less than lauded ingredient in our house – and I figured this one would be a tough sell. Luckily though, we had company over for an impromptu movie night and this turned to be a quick, hearty winning dish. Maybe I’m a bigger brinner fan than I thought.


What you’ll need:

  • Fingerling potatoes – 1 lb., quartered
  • Whole grain mustard – 4 tbsp.
  • Olive Oil – 2 tbsp.
  • Salt – to taste
  • Pepper – to taste
  • Eggs – 1 per dish
  • Vinegar – a splash
  • Smoked Salmon – as much as you want


  1. Heat oven to 400 degrees. Add potatoes, mustard, olive oil, salt, pepper to a large mixing bowl and toss until everything is well coated.
  2. Place potatoes on a rimmed baking sheet and cover with aluminum foil. Bake covered for 20 minutes. Remove tin foil and continue baking for 15 more minutes until potatoes are tender when pierced with a fork.
  3. With 10 minutes left on the clock, fill a small pot halfway up with water. Bring to a boil with the vinegar.
  4. Once water is to a boil, reduce the heat to a simmer – not a violent simmer, like a hot spring bubbling before well before eruption. Crack your egg in a small bowl.
  5. Using the end of a fork, create a swirl in the water – once water has a good circular motion dump in the egg.  The white should swirl up on to itself creating a nice pocket for the egg to cook. Cook for 2 minutes for a soft runny middle.
  6. Take the potatoes out of the oven and plate by adding potatoes first, top with salmon and then the egg. Serve warm.



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