Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens
Kickstart your day with Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens – a vibrant and nutritious breakfast that combines perfectly cooked sunny-side eggs, crispy roasted baby potatoes, and fresh sautéed greens. This delightful dish not only satisfies your cravings but also infuses your morning with wholesome flavors. Ready in just 35 minutes, it’s great for brunch or a quick weekday meal. Customize it with your favorite vegetables or herbs to make it truly yours!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 200g baby potatoes, halved or quartered
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- Optional: paprika or dried herbs
- 1 cup leafy greens (spinach, kale, or Swiss chard)
- 1 tbsp crumbled feta cheese (optional)
Instructions
- Preheat the oven to 200C (400F). Toss baby potatoes with 1 tablespoon of olive oil, salt, pepper, and optional paprika in a mixing bowl. Spread on a baking sheet 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 a separate non-stick skillet, heat the remaining olive oil. Crack in the eggs gently and cook sunny-side up until whites are set but yolks remain soft. Season with salt, pepper, and top with crumbled feta if desired.
- Plate the roasted potatoes, sautéed greens, and sunny-side eggs together and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 370mg