Are you ready to elevate your breakfast game? Say goodbye to boring morning meals and hello to a vibrant, nutritious delight that will kickstart your day! Our Healthy Breakfast Bowls with Eggs and Potatoes are not only visually stunning but also packed with flavor and essential nutrients. Imagine crispy golden potatoes, perfectly cooked eggs, and fresh spinach, all topped with creamy avocado—it's a breakfast that feels indulgent yet wholesome. Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch, this recipe is sure to impress. Dive into the details and discover how easy it is to create this delicious morning masterpiece!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 medium potatoes, diced
- 4 large eggs
- 1 cup spinach
- 1/2 avocado, sliced
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Spread the diced potatoes in a single layer, ensuring they are not overcrowded.
- Cook the potatoes for 10-12 minutes, stirring occasionally, until they turn golden brown and crispy on the outside, and tender on the inside. Season with salt and pepper to taste.
- While the potatoes are cooking, wash the spinach leaves and pat them dry with a clean kitchen towel or paper towels.
- Once the potatoes are almost done, push them to one side of the skillet and crack the eggs directly into the empty space of the pan.
- Cook the eggs to your preferred doneness - for sunny-side up, cook for about 2-3 minutes until the whites are set but the yolks remain runny.
- In the last minute of cooking, add the spinach to the skillet and let it wilt slightly, mixing it gently with the potatoes.
- Slice the avocado into thin, even slices while the eggs are cooking.
- Divide the crispy potatoes and wilted spinach between two serving bowls.
- Carefully transfer the cooked eggs on top of the potato and spinach mixture.
- Arrange the avocado slices around or on top of the eggs.
- Finish with an additional sprinkle of salt and freshly ground black pepper if desired.
- Serve immediately while the eggs are still warm and the potatoes are crispy.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like Yukon Gold, which hold their shape well when cooked and become crispy on the outside.
- Cut Uniformly: Dicing the potatoes into small, even cubes (about 1/2 inch) ensures they cook evenly and achieve that perfect crispy texture.
- Don’t Overcrowd the Pan: When cooking the potatoes, make sure they are spread out in a single layer in the skillet. This allows them to brown nicely rather than steam.
- Egg Cooking Options: If you prefer your eggs scrambled or over-easy, feel free to adjust the cooking method. Just make sure to cook them to your liking!
- Fresh Spinach: For the best flavor and nutrition, use fresh spinach. If you don’t have spinach, you can substitute with other greens like kale or Swiss chard.
- Avocado Tips: To prevent browning, slice the avocado just before serving. If you want to add an extra layer of flavor, sprinkle a bit of lime juice over the slices.
- Seasoning: Don’t be shy with the salt and pepper! Season each layer of your breakfast bowl for maximum flavor.
- Serve Immediately: This dish is best enjoyed fresh, while the potatoes are crispy, and the eggs are warm. Assemble your bowls just before serving to keep everything at its best.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 370mg
