Description
A wholesome and flavorful savory breakfast bowl featuring fluffy scrambled eggs, creamy avocado slices, crispy roasted baby potatoes, and fresh cherry tomatoes. Perfect for a nutritious and satisfying morning meal.
Ingredients
Scale
Eggs and Vegetables
- 3 eggs
- 1 avocado, sliced
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp chili powder or paprika
- 1 tbsp chopped green onions (for garnish)
Instructions
- Roast Baby Potatoes: Preheat your oven to 200°C (400°F). Toss the halved baby potatoes with olive oil, salt, pepper, and optional garlic powder. Spread them evenly on a baking sheet and roast for 20–25 minutes until golden brown and crisp on the outside.
- Prepare Scrambled Eggs: While the potatoes roast, whisk the eggs in a bowl. Heat a nonstick pan over medium-low heat and add butter or oil if preferred. Pour in the eggs and gently stir continuously until they form soft, fluffy curds. Season with salt and pepper to taste.
- Prepare Avocado and Tomatoes: Slice the avocado and halved cherry tomatoes. Lightly season them with a pinch of salt and pepper to enhance their flavors.
- Assemble the Bowl: In a serving bowl, start by layering the scrambled eggs. Add the roasted baby potatoes next, followed by the avocado slices and cherry tomatoes. Sprinkle chili powder or paprika over the top and garnish with chopped green onions for a fresh finish.
Notes
- You can add garlic powder to the potatoes for extra flavor.
- Use paprika as a milder alternative to chili powder if you prefer less heat.
- To make it dairy-free, skip the butter when cooking eggs and use olive oil instead.
- Serve immediately for the best texture and flavor.
- Feel free to add other toppings like feta cheese or fresh herbs if desired.
