Dinner 7 of 20
Fried Eggs + Crispy Potatoes + Salad
Breakfast for dinner, and a quiet checkpoint: crispy potatoes are the browning lesson, the eggs are dinner 2, the vinaigrette is dinner 6 with mustard added, and running all three at once is the timing lesson. Nothing new tonight — that's the point.
32 minutes · Low cleanup · serves 2 · ~20g protein per plate with two eggs; add a third egg or some cheese for more
Ingredients
Equipment
large skillet · chef's knife · cutting board · spatula · salad bowl · small jar or bowl · fork
The steps
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
Cook Mode walks these one at a time, with timers and a way out when things go sideways.
The idea
You already know how to cook this. Nothing new was needed tonight; the skills from the last six dinners stack into meals nobody had to teach you.
Substitutions
- potatoes → sweet potatoes (slightly faster), or frozen diced hash browns — skip the rinse-and-dry, straight into the pan
- salad greens → sliced tomatoes with vinaigrette spooned over, or sliced cucumber
- Dijon → any mustard in the fridge door, or skip it — the version from dinner 6 still works
- fried eggs → scrambled, or fold everything into a potato-egg hash in one pan
Tomorrow
- Breakfast burrito — leftover potatoes reheated crispy in the skillet, scrambled egg, cheese, salsa, tortilla.
- Potato-egg hash round two — crisp the potatoes back up in an oiled pan and crack fresh eggs straight in among them, lid on until set.
Cooked potatoes keep 4 days. Fry eggs fresh. Leftover vinaigrette keeps a week in the jar — shake and go. Reheat in a hot, dry pan so the crust comes back. The microwave makes steam.
Make ahead
Potatoes can be cut in the morning and held in a bowl of water in the fridge — dry them well before cooking. The vinaigrette holds a week.
Keep it safe
- Runny yolks are fine for healthy adults. Cook them firm for anyone who'd rather not risk it.