Description
Elevate your breakfast game with Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens. This vibrant dish combines perfectly cooked sunny-side-up eggs with crispy roasted baby potatoes and a mix of fresh leafy greens, creating a delightful balance of textures and flavors. Whether you’re enjoying a leisurely weekend brunch or need a quick weekday meal, this recipe is not only nutritious but also incredibly satisfying. With its versatility in ingredients, you can easily adapt it to suit your taste or use what you have on hand. Enjoy this colorful and hearty breakfast that promises to brighten your morning!
Ingredients
Scale
- 2 large eggs
- 200g baby potatoes, halved or quartered
- 1 cup leafy greens (spinach, kale, or Swiss chard)
- 2 tbsp olive oil
- 1 tbsp crumbled feta cheese
- Salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Toss baby potatoes with 1 tablespoon olive oil, salt, pepper, and optional paprika. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- In a skillet over medium heat, add remaining olive oil and sauté leafy greens for 2-3 minutes until wilted. Season lightly with salt and pepper.
- In another non-stick skillet over medium heat, crack the eggs gently. Cook sunny-side up until whites are set but yolks remain soft. Sprinkle with salt, pepper, and crumbled feta.
- Plate the roasted potatoes alongside sautéed greens and top with sunny-side-up eggs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg