Farmers Market Breakfast (Potatoes, Eggs & Greens)

I’ve been missing farmers markets soooo much during quarantine. This photo is a nostalgic throwback to last summer when I was visiting my parents house and could walk to the local farm stand and make simple, bountiful meals. I notice that I eat more mindfully and with so much more gratitude when I eat meals like this, when I feel connected to the source of the food.

If you have access to farm fresh produce or your own vegetable garden, I encourage you ditch the recipes and just eat plain, amazing food prepared simply.

Here’s one of my favorite farmers market breakfasts.

Farmers Market Breakfast

Grain | Protein | Veggies
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Active Time: 5 minutes
Inactive Time: 25 minutes
Servings 1



  • 2 eggs


  • 4 oz baby potatoes, halved


  • 2 cups kale or chard, chopped


  • salt and pepper, to taste
  • fresh herbs, optional


  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Toss the potatoes in a tiny bit of olive oil and add a generous sprinkle of salt and pepper. Feel free to add a dash of all-purpose seasoning or Italian herbs for some extra flavor.
  • Spread the potatoes out in a single layer on the baking sheet, taking care not to overcrowd them. Place in oven.
  • Meanwhile, scramble the eggs in a nonstick pan until cooked to your liking. I like to cook them on low heat in a tiny dab of oil, stirring gently for a few minutes until soft and cooked but not rubbery.
  • Transfer the eggs to a plate. In the same pan, add a small splash of olive oil and the chopped kale. Cook for a minute or so over low heat until softened. Season with salt.
  • Plate the greens, potatoes, and eggs, and season to taste. A sprinkle of fresh herbs is wonderful on this breakfast too, if you have some.
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