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Savory breakfast potato bowl topped with cheesy soft eggs and dill sauce

Savory Breakfast Potato Bowl with Cheesy Soft Eggs

A hearty breakfast bowl with roasted golden potatoes, cheesy soft eggs, creamy avocado, and a refreshing dill sauce, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the potatoes
  • 1 pound Baby gold potatoes (Chopped)
  • 2 tablespoons Olive oil
  • 2 tablespoons Taco seasoning
  • 1 teaspoon Salt
For the eggs
  • 1 tablespoon Butter For cooking the eggs
  • 4 large Eggs For cheesy soft eggs
  • 1 cup Shredded cheese To sprinkle on top of the eggs
For the toppings
  • 1 medium Avocado (Diced)
  • 2 tablespoons Green onion (Sliced)
For the dill sauce
  • 1 cup Greek yogurt
  • 1 small Jalapeño (Finely chopped) Adjust to desired spice level
  • 2 tablespoons Dill (Fresh)
  • 1 tablespoon White vinegar

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chopped baby gold potatoes with olive oil, taco seasoning, and salt.
  3. 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.
  4. 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.
Cooking
  1. 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.
  2. Sprinkle shredded cheese on top of the eggs just before removing from heat.
Assembly
  1. Once the potatoes are done roasting, remove them from the oven and divide them into bowls.
  2. Top each bowl with the cheesy soft eggs, diced avocado, and a drizzle of dill sauce. Finish with a sprinkle of sliced green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 2g

Notes

For extra crispiness, let the potatoes roast a bit longer. Feel free to use any cheese you have on hand such as Cheddar, Monterey Jack, or feta. You can swap baby gold potatoes for sweet potatoes for a different flavor. Store leftovers in an airtight container in the refrigerator, ideally separating the eggs and sauce from the potatoes.

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