Bird's nest breakfast: poached eggs on fried spiral potatoes with dressed scallion greens

Thinly slice scallion tops lengthwise and soak in ice cold water to crisp and curl. Pick the parsley.

Fill a pot three-quarters with water, bring to a boil, season with salt and white vinegar.

Swirl the water, crack in an egg and cook about 2 to 3 minutes; transfer to a paper towel. Repeat with the other egg.

Curl the potatoes on a spiralizer and fry in cooking oil at around 350F until golden brown, shaping the nest with chopsticks so it cooks evenly and leaves a space in the middle for the eggs.

Cook slightly less than dark golden brown. Season the potatoes with salt and dried herbs.

Pat the greens dry of the ice water; dress with olive oil, curled lemon zest, salt and black pepper.

Plate the potatoes, make a nest of the dressed greens on them, set the poached eggs in the middle, top with coarse black pepper and crunchy salt.