Clean and pat dry 2 medium sized yukon gold potatoes, cut each one into ¼ inch thick rounds and add them in a single layer onto a baking tray lined with parchment paper, brush a little extra virgin olive oil on top of each potato, season them with sea salt, freshly cracked black pepper and a generous sprinkle of sweet smoked Spanish paprika, add into a preheated oven, bake + broil option 250 C - 475 F

While the potatoes are cooking fill a sauce pan with 4 cups cold water, ½ tbsp of white wine vinegar and a pinch of sea salt, heat it with a low-medium heat

Crack 4 cage-free organic eggs into 4 individual bowls

After 20 minutes remove the potatoes from the oven and divide them between 2 plates

At this point your water should be simmering, using a whisk create a whirlpool in the water and then gently add in 1 egg, poach the egg between 3 to 4 minutes to ensure the whites are cooked through but the yolk is still creamy, transfer to a dish and continue cooking with the same technique untill all your poached eggs are done

Add 2 poached eggs on top of the potatoes per dish, season them with sea salt & freshly cracked black pepper, drizzle just a kiss of extra virgin olive oil on top of the eggs and sprinkle the dish with some freshly chopped parsley, enjoy!