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Deconstructed Loaded Baked Potato Salad with Jammy Eggs

Prep 25 mins Cooking 45 mins Serves 4

Deconstructed Loaded Baked Potato Salad with Jammy Eggs
Soft Boiled Eggs Brunch American Savory


  • 4 Born Free Pasture Raised Organic eggs
  • 1 lb small red or mixed color potatoes (golf ball sized or smaller works best)
  • 4 strips bacon
  • 1/4 cup Low Fat Greek yogurt or sour cream
  • 2 tablespoons chives, chopped
  • 1 teaspoon salt
  • 1 tablespoons olive oil
  • Pepper to taste


Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Total Sugars


  1. Begin by boiling potatoes until fork-tender, about 25 minutes.
  2. Drain potatoes, and preheat oven to 375° F.
  3. On a large sheet pan, cover with parchment paper and lay down bacon strips on one side, but don't allow them to touch.
  4. On the other side of the pan, place potatoes, flattening each one with a fork or spatula.
  5. Drizzle potatoes with olive oil, and season with salt and pepper.
  6. Place in oven, and bake until bacon and potatoes are crispy about 25 minutes.
  7. When you remove from the oven, place bacon on a paper towel-lined plate to drain off some of the fat.
  8. While the bacon and potatoes are in the oven, you can begin cooking your eggs.
  9. Fill a pot with water, and bring to a boil.
  10. Once water is boiling, place eggs in the pot, and begin a timer for 6-7 minutes.
  11. Once eggs are placed in pot, bring the heat down so that the water is a low simmer boil.
  12. Once 6-7 minutes have passed, place eggs in an ice bath for 2 minutes.
  13. After eggs have sat in the ice bath, remove and carefully peel the eggs so the shells are removed.
  14. To put everything together, place Greek yogurt down, arrange crispy potatoes on top, tear bacon up and sprinkle over top, and finally carefully slice eggs in half lengthwise and place on top. Sprinkle chopped chives over everything and serve.