A tasty traditional Tuscan breakfast blends tomatoes, potatoes, and a poached egg immersed in a fresh sofrito.
Cook 2 (1 inch.) diced Idaho potatoes in salted boiling water until tender. About 5 minutes. Remove and strain and allow to cool.
In medium size cast iron skillet add 1/2 cup Olive Oil, and diced potatoes. Sear on all sides until golden brown.
Add sage, rosemary and parsley, black pepper, salt and butter, remove from heat. Stir once over and set aside.
In medium size pan on medium heat add 1/2 cup Olive Oil, wait 2 minutes then add onions, sweat until translucent about 2 minutes.
Add 1/2 inch. dice Roma Tomatoes, crushed garlic, salt then cook about 10 minutes on low heat.
Fold in herbs (Basil, Parsley, Thyme and or Saffron). Saffron is optional. Set aside.
In a medium size pot add 5 cups water, bring to a boil, add white vinegar, and Kosher Salt. Bring heat down to low heat. (be sure your water is not boiling by this point).
Stir water to create vortex and crack egg in center of vortex. No more than two eggs at a time.
Cook 6 minutes on low heat, remove with slotted spoon.
Gently place poached eggs into ice bath. Leave submerged for 8 minutes.
Remove and allow to come back to room temperature.