Your New Go-To Savory Brunch
Brace yourselves for the ultimate potato and poached egg breakfast bowl, a game-changer in morning dining! This recipe combines runny, perfectly poached eggs with soft, savory seasoned baby potatoes for a mouthwatering start to your day. Whether you lean towards sweet or savory in the morning, this breakfast potato and egg bowl is set to satisfy every palate.
Imagine a Sunday brunch where every bite offers a perfect balance of healthy carbs, fats, and proteins. This isn’t just any breakfast; it’s a symphony of flavors and textures. Topped with fresh spinach for a pop of greens and drizzled with a protein-packed cottage cheese dressing, every spoonful is a step closer to brunch bliss. Not to forget the sprinkle of fat-free feta that adds a tangy kick to the mix!
It’s not often that a meal ticks all the boxes for health enthusiasts and flavor seekers alike, but my poached egg recipe does just that. Easy to prepare and joyous to devour, this breakfast treat is ideal whether you’re sharing with your best friend, a family member, or indulging solo. No sharing required—though we wouldn’t blame you if you did!
So, if you’re craving something spectacularly satisfying that comes together with minimal fuss, look no further. This potato breakfast bowl is not just a meal; it’s a morning ritual that promises to energize and excite. Who knew that combining simple ingredients like eggs, potatoes, and spinach could elevate your breakfast experience to such heavenly heights? Get ready to dive in; your taste buds will thank you!
Macros Per Serving
390 Cal | 33g Carbs | 16g Fat | 31g Protein
Recipe Card
Potato and Poached Egg Breakfast Bowl
Ingredients
Potatoes:
- ½ tsp Olive Oil
- 2 tbsp Yellow Onion (cubed)
- 150 g Baby Potatoes (cubed)
- Salt & Pepper
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Cumin
- Sprinkle of Cayenne
- 3-4 tbsp Water
- 1 Veggie Breakfast Sausage (Morningstar Farms)
Poached Eggs:
- 1 tsp White Vinegar
- 100 g Large Brown Eggs (Vital Farms)
Dressing:
- 27.5 g Low Fat Cottage Cheese (Good Culture)
- ½ tsp Garlic (minced or powder)
- Salt & Pepper
- Cilantro (finely chopped)
- ½ tsp Water
To Top:
- 30 g Baby Spinach
- 14 g Fat Free Feta (Athenos)
- Lime Juice
- Fresh Cilantro (chopped)
- Crushed Red Pepper
Instructions
Potatoes:
- Prep your veggies.2 tbsp Yellow Onion, 150 g (0.75 cups) Baby Potatoes
- In a pan, heat up your oil on medium heat. Add in your onion and sauté for 5-6 minutes until soft.1/2 tsp Olive Oil
- Add in the cubed potatoes along with all your spices. Mix well.Salt & Pepper, 1/2 tsp Smoked Paprika, 1/2 tsp Chili Powder, 1/2 tsp Garlic Powder, 1/2 tsp Cumin, Sprinkle of Cayenne
- Add in some water and close with a lid. This will help the potatoes soften. Check on it after 2-3 minutes. If still hard, add more water and repeat. They should be soft after a good 5-8 minutes.3-4 tbsp Water
- Add in your cubed defrosted veggie sausage and mix everything together.1 Veggie Breakfast Sausage
Poached Eggs:
- While your potatoes cook, bring a pot of water to a slow simmer. I used this silicone poached egg basket thing and it worked super well! Place into your pour with the suggested amount of water and add in a splash of vinegar.1 tsp White Vinegar
- Then carefully crack in an egg and let it cook for 3-4 minutes. The egg whites should wrap around the yolk. You can also do the whirlpool method if you don’t have the poached egg basket. Repeat for the second egg.100 g (2) Large Brown Eggs
Dressing:
- In a small bowl, mix together your dressing ingredients. Add more or less water for desired consistency.27.5 g (2 tbsp) Low Fat Cottage Cheese, 1/2 tsp Garlic, Salt & Pepper, Cilantro, 1/2 tsp Water
To Serve:
- Add your potatoes to a bowl and layer on your spinach.30 g Baby Spinach
- Top with your poached eggs, cottage cheese dressing, feta, lime juice, cilantro and crushed red pepper.14 g (1 tbsp) Fat Free Feta, Lime Juice, Fresh Cilantro, Crushed Red Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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Ritisha Gupta says
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well.