Savory Egg Potato Breakfast Bowl

What you need

Ingredients

Measured for 4 servings.

• 1000 gPotato
• 400 gEgg, whole
• 200 gSpinach
• 200 gGreek Yogurt 2%
• 20 gOlive Oil
• 8 gPaprika

Make it

Method

1. 01

   Weigh and prepare all ingredients for Savory Egg Potato Breakfast Bowl: 1000 g Potato, 400 g Egg, whole, 200 g Spinach, 200 g Greek Yogurt 2%, 20 g Olive Oil, 8 g Paprika. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cut the potatoes into 1.5–2 cm cubes so they cook at the same rate. Microwave or simmer them for 6–8 minutes until just tender, then drain well.

3. 03

   Heat the measured oil in a wide pan over medium-high heat. Add potatoes and paprika and cook 5–6 minutes, turning occasionally, until the edges are browned.

4. 04

   Add spinach and cook only until wilted. Cook the eggs separately or in cleared spaces in the pan until fully set, then portion with the potatoes.

5. 05

   Finish each bowl with the measured yogurt rather than extra oil; the cool yogurt balances the hot potato and egg.

6. 06

   For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.

7. 07

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.