Purple Potatoes with Eggs, Arugula and Truffle Oil

I absolutely love breakfast food. One of my favorite parts of the weekend is waking up and lounging around the house sipping my coffee and making a delicious breakfast. 

What inspired this recipe was a brunch dish that I had at a cute restaurant on Newbury Street in Boston. It incorporated eggs and arugula and truffle oil but was served on a piece of crunchy bread as opposed to my purple potatoes. To make this a more figure friendly, "super-worthy" recipe, I used purple potatoes instead. 

You might be reading this recipe and thinking to yourself- truffle oil?! Where would I find truffle oil, and isn't it expensive? In all honesty, it is expensive but totally worth it. It will last you a long time and it makes every dish have a little more pizzazz! We found ours at an olive oil shop in Boston but you can find it in Whole Foods or Amazon.com. If you do not like the taste of truffles, feel free to substitute any olive oil of your choosing.  Additionally, if you're wondering where to find purple potatoes you will find them at Whole Foods or your local Farmer's Market.

The superfood that I am focusing on in this recipe are eggs! Eggs are loaded with Cartenoids which help fight disease and may enhance brain development and boost memory. Additionally, egg yolks provide a great source of the B Vitamin, Choline, which helps reduce inflammation and boosts overall neurological functions.

Ingredients:

6-8 purple potatoes

4 eggs

1 tbsp.  freshly chopped rosemary

salt/pepper to taste

2 cups arugula 

2 tsp. truffle oil

2 tbsp. shredded parmesan or pecorino romano 

Directions:

1) Bring a pot of salted water to a boil and add potatoes. Boil for 20-25 minutes depending on how big the potatoes are. (You'll know when they're done when you can poke them easily with a fork)

2) When potatoes cool enough to handle cut them in quarters and sprinkle them with salt/pepper and rosemary

3) Heat saute pan with regular (not truffle) olive oil over medium high heat and saute potatoes for 5-8 minutes or until slightly browned

4) Cook eggs in a pan over easy or scrambled or however you like them. Drizzle the eggs with the truffle oil. (1 tsp per 2 eggs).

5) Plate your delicious breakfast with the potatoes on the bottom, eggs, and arugula. Top the plate with the grated cheese and enjoy!

*This recipe makes 2 servings. Our potatoes were tiny so we had 4 each*