Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens
Start your day with a burst of flavor and nutrition with Sunny Eggs with Golden Roasted Potatoes & Sautéed Greens. This delightful breakfast features perfectly cooked sunny-side-up eggs paired with crispy roasted baby potatoes and vibrant sautéed greens, making it a wholesome option for any meal of the day.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 200g baby potatoes, halved or quartered
- 2 tbsp olive oil (divided)
- 1 cup leafy greens (spinach, kale, or Swiss chard)
- Salt & freshly cracked black pepper, to taste
- 1 tbsp crumbled feta cheese (optional)
Instructions
- Preheat the oven to 200°C (400°F). Toss halved baby potatoes with 1 tbsp of olive oil, salt, and pepper in a mixing bowl. Spread on a baking tray and roast for 25-30 minutes until golden.
- While potatoes roast, heat a drizzle of olive oil in a skillet over medium heat. Add leafy greens and sauté for 2-3 minutes until wilted; season with salt and pepper.
- In another skillet, heat remaining olive oil over medium heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain soft.
- Arrange roasted potatoes on a plate alongside sautéed greens and top with sunny-side-up eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg