| OWL Venice

Poached Egg with Pesto Potatoes & Radish Salad

Total Time: 40 minutes | Servings: 2 servings

Roasted potatoes with a homemade vegan basil pesto, and a simple radish salad served with a poached egg and micro greens


Poached Egg with Pesto Potatoes & Radish Salad Ingredients


  • 2 poached eggs
  • 1 tbsp vinegar
  • 2 cups peewee potatoes 
  • 1 tbsp olive oil
  • Sea salt + pepper
  • 2 cups radishes, thinly sliced
  • ¼ cup mint leaves
  • 1 tbsp olive oil
  • 1 tsp honey (optional)
  • ½ tsp apple cider vinegar

Vegan Pesto:

  • ¼ cup pine nuts
  • ½ lemon, juiced
  • ¼ cup olive oil
  • 1 cup basil leaves
  • Sea salt + pepper

For Garnish:

  • microgreens


Process of making pesto


  1. Preheat the oven to 425℉. Add the potatoes to a roasting pan and toss with olive oil, sea salt and pepper. Roast for 25-30 minutes, or until tender.
  2. Bring a large pot of salted water to a boil. While you wait for the water to boil, make the radish salad by tossing together the radishes, mint, olive oil, honey, sea salt and pepper. Set aside.
  3. Make the pesto by adding all of the ingredients to a food processor and pulse until it creates a creamy sauce.
  4. Add a tablespoon of vinegar to the boiling water. Crack your egg one at a time into a small bowl. Create a vortex in the water by stirring with a spoon and slide your egg out of the bowl into the vortex. Cook each egg for 3 minutes.
  5. Once the potatoes are done cooking, toss them with half of the pesto sauce. 
  6. Serve the potatoes alongside the radish salad. Top with the poached egg and extra pesto sauce with microgreens for garnish.


Poached Egg with Pesto Potatoes and Radish Salad

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.