Sunny Eggs with Golden Roasted Potatoes & Sauted Greens
Sunny Eggs with Golden Roasted Potatoes & Sauted Greens is a vibrant breakfast that beautifully balances flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 200g baby potatoes, halved or quartered
- 2 tbsp olive oil (divided)
- Salt & freshly cracked black pepper, to taste
- 1 tsp paprika or dried herbs (optional)
- 1 cup leafy greens (spinach, kale, or Swiss chard)
- 1 tbsp crumbled feta cheese
Instructions
- Preheat your oven to 200C (400F). Toss halved baby potatoes in a mixing bowl with 1 tablespoon olive oil, salt, pepper, and paprika. Spread on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- While the potatoes roast, heat a drizzle of olive oil in a non-stick skillet over medium heat. Add leafy greens and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper.
- In another non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook sunny-side up for about 3-4 minutes.
- Plate the crispy roasted potatoes alongside the sautéed greens and top with sunny-side-up eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 370mg