Savory Breakfast Potato Bowl with Cheesy Soft Eggs & Dill Sauce
Why Make This Recipe
If you’re looking for a hearty and satisfying breakfast, this Savory Breakfast Potato Bowl with Cheesy Soft Eggs and Dill Sauce is the perfect choice. It’s a delicious blend of golden potatoes, cheesy eggs, and creamy avocado that keeps you full and happy. Plus, it’s quick to prepare, making it great for busy mornings. The fresh dill sauce adds a unique twist and elevates the dish to the next level.
How to Make Savory Breakfast Potato Bowl with Cheesy Soft Eggs & Dill Sauce
Ingredients:
- 1 pound Baby gold potatoes (Chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 1 tablespoon Butter
- 4 large Eggs
- 1 cup Shredded cheese
- 1 medium Avocado (Diced)
- 2 tablespoons Green onion (Sliced)
- 1 cup Greek yogurt
- 1 small Jalapeño (Finely chopped)
- 2 tablespoons Dill (Fresh)
- 1 tablespoon White vinegar
- 1 teaspoon Salt
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped baby gold potatoes with olive oil, taco seasoning, and salt.
- Spread the potatoes on a baking sheet and roast them in the oven for about 25-30 minutes, or until they are golden and crispy.
- While the potatoes are roasting, prepare the dill sauce. In a small bowl, mix the Greek yogurt, finely chopped jalapeño, fresh dill, and white vinegar. Set this aside.
- In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet. Cook them until the whites are set but the yolks are still runny for cheesy soft eggs. Sprinkle shredded cheese on top just before removing from heat.
- Once the potatoes are done, remove them from the oven. Divide the roasted potatoes into bowls.
- Top each bowl with the cheesy soft eggs, diced avocado, and a drizzle of dill sauce. Finish with a sprinkle of sliced green onions.
How to Serve Savory Breakfast Potato Bowl with Cheesy Soft Eggs & Dill Sauce
Serve the breakfast potato bowls warm. It’s great to share with family or friends around the breakfast table. You can also prepare a bigger batch for meal prep and enjoy it throughout the week!
How to Store Savory Breakfast Potato Bowl with Cheesy Soft Eggs & Dill Sauce
Store any leftovers in an airtight container in the refrigerator. It’s best to separate the eggs and sauce from the potatoes if you plan to reheat them later. They will stay fresh for up to 3 days.
Tips to Make Savory Breakfast Potato Bowl with Cheesy Soft Eggs & Dill Sauce
- For extra crispiness, let the potatoes roast a bit longer.
- Feel free to use any cheese you have on hand. Cheddar, Monterey Jack, or even feta could work well.
- You can swap the baby gold potatoes for sweet potatoes for a different flavor.
Variation
You can add cooked bacon or sausages to the bowl for a meatier option. If you want a vegetarian alternative, try adding sautéed spinach or bell peppers.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can roast the potatoes and prepare the dill sauce ahead of time. Just reheat them before serving.
2. What can I substitute for Greek yogurt?
You can use sour cream or even a dairy-free yogurt if you prefer.
3. Is this recipe spicy?
The spiciness comes from the jalapeño. You can leave it out for a mild version or add more for extra heat.
Savory Breakfast Potato Bowl with Cheesy Soft Eggs
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped baby gold potatoes with olive oil, taco seasoning, and salt.
- Spread the potatoes on a baking sheet and roast them in the oven for about 25-30 minutes, or until they are golden and crispy.
- While the potatoes are roasting, prepare the dill sauce by mixing Greek yogurt, finely chopped jalapeño, fresh dill, and white vinegar in a small bowl. Set this aside.
- In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet, cooking until the whites are set but the yolks are still runny.
- Sprinkle shredded cheese on top of the eggs just before removing from heat.
- Once the potatoes are done roasting, remove them from the oven and divide them into bowls.
- Top each bowl with the cheesy soft eggs, diced avocado, and a drizzle of dill sauce. Finish with a sprinkle of sliced green onions.