Farmers Market Breakfast
s there anything better than fresh local greens, potatoes, and eggs?
Servings 1
Calories
Ingredients
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!