Farmers Market Breakfast Bowl

This farmers market breakfast bowl is my favorite thing to make on the morning after a trip to my local market. Is there anything better than fresh local greens, potatoes, and eggs? The correct answer is no, there isn’t.

Yummy Add-Ins

This bowl is wonderful for piling on your favorite fresh garnishes! Use whatever inspires you from the week’s market. I love to add in seasonal treats like edible flowers, pea shoots, fresh herbs, and microgreens.

• fresh herbs
• microgreens
• avocado slices
• chives or green onions
• edible flowers
• sprinkle of feta or goat cheese
• pesto

More Savory Breakfasts You’ll Love:

• Summer Breakfast Polenta
• Creamy Breakfast Polenta w/ Tempeh Crumbles
• Savory Hashbrown Waffles w/ Chipotle Lime Sauce
• Summer Tofu Scramble w/ Roasted Potatoes
• Creamy Vegan Grits
• Tempeh Breakfast Hash w/ Lemon Herb Tahini
• Butternut Breakfast Hash w/ Chipotle Sauce

If you make this easy and delicious farmers market breakfast bowl leave a star rating or comment below to help out other readers! You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and keep the inspiration going!

Farmers Market Breakfast

s there anything better than fresh local greens, potatoes, and eggs?

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Active Time: 5 minutes

Inactive Time: 25 minutes

Servings 1

Ingredients

 

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Bowl

• 2 eggs
• 6 oz baby potatoes, halved
• 2 cups braising greens, chopped
• salt and pepper, to taste

Garnish Ideas

• fresh herbs
• microgreens
• avocado slices
• chives or green onions
• edible flowers
• sprinkle of feta or goat cheese
• pesto

Instructions

 

• 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 greens. Cook for a minute or so over low heat until softened. For tougher greens, add a splash of water to help them cook. Season with salt.
• Plate the greens, potatoes, and eggs, and season to taste. Add your garnishes and enjoy!

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