Nothing is better than a soft cooked egg with a creamy center over hearty potatoes. This is perfect for Easter brunch.
Preheat the oven to 400 degrees. Toss the potatoes with olive oil, salt, pepper, and cayenne pepper. Spread the potatoes on a foil-lined baking sheet and roast for about 20 minutes or until tender.
Bring a pot of water to a rolling boil and add the vinegar. Place the eggs in the boiling water and cook for four to six minutes, depending on how runny you like your egg. Immediately remove the eggs from the water and place in a bowl of ice water. Once cool enough to handle, peel the shell. Place the eggs on top of the prepared potatoes or toast and enjoy.