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Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli

Name: Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3 medium potatoes, peeled and diced into cubes; 1 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; Optional: chopped herbs (parsley or chives); 4 eggs (pasture-raised or as preferred); 1 tbsp olive oil or avocado oil; Pinch of salt and black pepper; ¼ cup aquafaba (chickpea brine); 1 garlic clove, minced; 1 tsp Dijon mustard (check for soy-free); ½ cup neutral oil (e.g., sunflower or avocado); 1 tsp lemon juice; Salt to taste

Category:

Breakfast/ Brunch

Difficulty: Easy

Serves:

2 people

Prep Time: 10 Minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A hearty, comforting breakfast or brunch dish made with crispy pan-seared potatoes, perfectly fried sunny-side-up eggs, and a creamy, dairy-free garlic aioli. It's fully gluten-free, soy-free, and dairy-free – perfect for a filling and flavorful start to the day.

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What You’ll Need:

For the Potatoes

3 medium potatoes, peeled and diced into cubes
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Optional: chopped herbs (parsley or chives)

For the Eggs

4 eggs (pasture-raised or as preferred)
1 tbsp olive oil or avocado oil
Pinch of salt and black pepper

For the Dairy-Free Garlic Aioli

¼ cup aquafaba (chickpea brine)
1 garlic clove, minced
1 tsp Dijon mustard (check for soy-free)
½ cup neutral oil (e.g., sunflower or avocado)
1 tsp lemon juice
Salt to taste

Prepration for:Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli

Step 1/4

Prepare the Potatoes: Boil the cubed potatoes in salted water for 5–7 minutes to slightly soften. Drain and pat dry with a clean towel. Heat olive oil in a large nonstick or cast-iron pan over medium heat. Add the potatoes, sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Sauté, stirring occasionally, until crispy and golden brown (about 15–18 minutes). Optional: Toss in fresh herbs before serving.

Step 2/4

Fry the Eggs: In a separate pan, heat olive oil over medium heat. Crack in the eggs gently and fry sunny-side-up until whites are cooked but yolks are still runny. Season with a pinch of salt and pepper.

Step 3/4

Make the Garlic Aioli: In a tall jar or cup, combine aquafaba, garlic, mustard, and lemon juice. Use an immersion blender to blend while slowly adding oil until it emulsifies and thickens. Season with salt to taste. Chill if desired.

Step 4/4

🥄 Assembly: Plate the crispy potatoes as the base. Top with sunny-side-up eggs. Drizzle or spoon the vegan garlic aioli on the side or over the top.

Chef's Tips & Notes

Assembly: Plate the crispy potatoes as the base. Top with sunny-side-up eggs. Drizzle or spoon the vegan garlic aioli on the side or over the top.

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Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli

Directions

Step 1

Prepare the Potatoes:
Boil the cubed potatoes in salted water for 5–7 minutes to slightly soften.
Drain and pat dry with a clean towel.
Heat olive oil in a large nonstick or cast-iron pan over medium heat.
Add the potatoes, sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
Sauté, stirring occasionally, until crispy and golden brown (about 15–18 minutes).
Optional: Toss in fresh herbs before serving.

Step 2

Fry the Eggs:
In a separate pan, heat olive oil over medium heat.
Crack in the eggs gently and fry sunny-side-up until whites are cooked but yolks are still runny.
Season with a pinch of salt and pepper.

Step 3

Make the Garlic Aioli:
In a tall jar or cup, combine aquafaba, garlic, mustard, and lemon juice.
Use an immersion blender to blend while slowly adding oil until it emulsifies and thickens.
Season with salt to taste. Chill if desired.

Step 4

🥄 Assembly:
Plate the crispy potatoes as the base.
Top with sunny-side-up eggs.
Drizzle or spoon the vegan garlic aioli on the side or over the top.

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Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli

What You’ll Need:

For the Potatoes

For the Eggs

For the Dairy-Free Garlic Aioli

Prepration for:Crispy Breakfast Potatoes with Sunny Eggs & Vegan Garlic Aioli

Chef's Tips & Notes

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NEXT RECIPES

Mini Black Bean Veggie Sliders with Avocado & Shredded Lettuce

Gluten-Free Coconut Oat Breakfast Bars

Gluten-Free, Dairy-Free Cinnamon Rolls (Soy-Free)

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