My favorite breakfast is a spicy breakfast! This spicy breakfast combines seasoned potatoes, crispy bacon, a spicy cream dressing, poached eggs, and topped with a few more splashes of hot sauce.

For the spice mixture, you can also use your favorite store-bought spice blend (such as Mrs. Dash).


Serves: 2

Cost: $

Skill Level: Easy

Time to Make: 30 minutes


4 thick slices bacon

2 medium Yukon gold potatoes

Salt and pepper to taste

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Cayenne powder to taste

Spicy Cream Dressing:

1 tablespoon mayonnaise

2-3 tablespoons light cream

A few splashes of your favorite hot sauce (I used Melinda’s Original Habanero Sauce)

Poached Eggs:

2 large eggs

2 tablespoons distilled white vinegar

For Serving:

Greens of your choice, optional

A few more splashes of hot sauce


Prepare Ingredients: Slice the bacon into strips. Dice the potatoes into 1 inch cubes.

Cook the Bacon: Add the bacon to a large skillet and turn the heat to medium. Cook, stirring regularly, for about 8-10 minutes until all the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon from the skillet and transfer to a small bowl. Leave the fat in the skillet.

Cook the Potatoes: Turn the heat on the skillet back to medium and carefully add the potatoes in an even layer. Season with salt and pepper. Cook for 5-7 minutes until starting to brown and then add the spices. Cook an additional 10-15 minutes, stirring occasionally, until well browned all over and fork-tender. Remove from heat and keep warm.

Prepare the Dressing: In a small bowl, combine the mayonnaise, light cream, and hot sauce, and stir to combine. Note: You may need to add more or less cream depending on your desired consistency. The final product should be slightly thick but not so thick that you cannot drizzle it.

Prepare the Eggs: Bring a sauce pan with water and the 2 tablespoons of white vinegar to a boil and reduce heat to a low simmer that is barely bubbling. Gently crack one egg into a small bowl. Using a wooden spoon, gently twirl the hot water a few times. Once the water has slowed down but is still spinning, gently drop the egg into the water. Note: I like to keep the bowl close to the surface of the water as I drop the egg in. Cover and cook for precisely four minutes. If you cover the water and notice it begins to boil a little more rapidly, reduce the heat a bit. Remove the egg with a slotted spoon and cover with a bit of foil to keep it warm. Cook the remaining egg the same way.

To Serve: Divide a handful of greens between plates and spoon the warm potatoes on top. Gently place a poached egg on top of each plate and drizzle with the spicy cream dressing. Sprinkle the bacon on top and serve with a few more splashes of hot sauce, if desired. Enjoy!

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