Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens
Start your day off right with Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens, a vibrant and satisfying breakfast that combines perfectly cooked sunny-side eggs with crispy, golden roasted potatoes and fresh, sautéed greens. This dish is not only visually appealing but also quick to prepare, making it an ideal choice for both leisurely brunches and busy weekday mornings. With its delightful blend of textures and flavors, you can easily customize the recipe by adding your favorite herbs or spices. Enjoy a nutritious meal that’s packed with protein from the eggs and essential vitamins from the greens, all while impressing family or guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 200g baby potatoes (halved or quartered)
- 1 cup leafy greens (spinach, kale, or Swiss chard)
- 2 tbsp olive oil (divided)
- 1 tbsp crumbled feta cheese
- Salt & freshly cracked black pepper to taste
- 1 tsp paprika or dried herbs (optional)
Instructions
- Preheat the oven to 200°C (400°F). Toss baby potatoes with 1 tbsp olive oil, salt, pepper, and optional paprika; spread on a baking tray. Roast for 25-30 minutes until golden brown.
- In a skillet, heat remaining olive oil over medium heat. Add leafy greens and sauté for 2-3 minutes until wilted; season lightly.
- In another non-stick skillet, cook the eggs sunny-side up over medium heat until whites are set but yolks are runny. Season and sprinkle with feta cheese.
- Plate roasted potatoes, sautéed greens, and sunny-side-up eggs together. Serve immediately.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg