Description
A healthy and flavorful breakfast bowl featuring eggs, roasted potatoes, spinach, and homemade basil pesto.
Ingredients
Scale
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large eggs
- 2 cups baby spinach or arugula
- ¼ cup homemade basil pesto
- Optional toppings: avocado slices, red pepper flakes (or chopped fresh red chili), grated parmesan
Instructions
- Preheat your oven to 425°F (220°C). Toss the quartered potatoes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes, flipping once, until crispy and golden.
- While the potatoes roast, bring a pot of water to a boil. Gently lower in the eggs and simmer for 7 minutes for jammy centers (or longer if you prefer firmer yolks). Transfer to an ice bath, then peel and set aside.
- In a dry skillet, wilt the spinach over medium heat for 1–2 minutes until just softened. Season with a pinch of salt.
- To assemble, divide the roasted potatoes and spinach between two bowls. Slice the eggs in half and place on top.
- Spoon over a generous dollop of homemade pesto, and add any optional toppings you like—avocado, chili flakes, or a sprinkle of parmesan all work beautifully.
Notes
- Feel free to adjust the seasonings based on your preference.
- This dish can be served warm or at room temperature.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg