Potato and Poached Egg Breakfast Bowl
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.
Servings: 1
Calories: 389.7kcal
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
Potato and Poached Egg Breakfast Bowl
Serving Size
1 Serving
Amount per Serving
Calories
389.7
% Daily Value*
Fat
15.9
g
24
%
Saturated Fat
3.7
g
23
%
Polyunsaturated Fat
2.2
g
Monounsaturated Fat
5.6
g
Cholesterol
375
mg
125
%
Sodium
670
mg
29
%
Potassium
917.4
mg
26
%
Carbohydrates
33.4
g
11
%
Fiber
4.1
g
17
%
Sugar
2.8
g
3
%
Protein
31.1
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.