Avocado, Egg, and Potato Breakfast Bowl Recipe

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Breakfast Bowl Recipe

Looking for a great new filling breakfast?

I’ve got a wonderful Avocado, Egg, and Potato Breakfast Bowl Recipe to share with you today that might just be what you are looking for!

I am ashamed to say that quite often, I am a breakfast skipper.

I get to busy taking care of everyone else, that I end up not taking the time to get my own breakfast, which is – as you know, an essential part of the day.

After growing tired (literally) due to a lack of energy, I am been trying breakfast bowls in an attempt to get some good nutrition and start my day off right.

Avocado, Egg & Potato Breakfast Bowl

(serves 1)

Ingredients for making your breakfast bowl:

• 1 1/2 cups cooked, cubed potatoes
• 1/2 avocado, sliced
• 8 to 10 cherry tomatoes, quartered
• 1/2 cup fresh spinach leaves, packed
• 1/2 cup fresh baby kale, packed
• 1 green onion, sliced
• 1 large egg
• 2 teaspoons ghee or butter, divided
• Pinch of salt and pepper

How to make an Avocado, Egg and Potato Breakfast Bowl

To assemble the dish, arrange the potatoes in a small, wide bowl off to one side.

Next, place the avocado slices and tomatoes over the potatoes.

Place a small non-stick skillet over medium-high heat, and add one teaspoon of ghee.

When the ghee has melted, add most of the green onion, reserving some for the top.

Sauté the green onion for approximately 60 seconds, add the spinach and the kale, and sauté for another 60 to 90 seconds or until wilted. Add a pinch of salt and pepper, stir, remove the greens from the pan, and add them to your bowl.

Add the remaining teaspoon of ghee to the same skillet, and return it back to the heat.

When the ghee has melted, add the egg and cook it to your liking. We like sunny side up, but over easy, over medium, or scrambled are all fine too.

When the egg is done, slide it out of the pan, and place in on top of your bowl.

To finish the dish, sprinkle the egg with a pinch of salt and pepper, and add the remaining green onion over the top!

I hope that you will enjoy this Breakfast Bowl Recipe as a great option for a fairly easy and healthy breakfast choice!

Additional Notes on Making Breakfast Bowls

I recently discovered breakfast bowls in an attempt to start the day with more energy. The variations are endless, so it’s impossible to get bored. They’re also a great way to use up leftovers, which is exactly what we did for today’s recipe.

If you don’t have leftover potatoes, you can cook one up very quickly in your microwave. Just poke a few holes in a medium size potato, and microwave it for about six minutes, turning once. You’ll know it’s done when you can pierce it with a fork and it feels tender. If you want it to get crispy, just melt a little butter in a small skillet, add the potatoes, and sauté them for about 5 minutes or until crispy to your liking.

Some yummy variations to this would be sautéed onions and peppers, bacon or sausage, and a sprinkling of your favorite cheese.

The runny egg yolk really is what makes this dish. It adds moisture and acts as a sauce. Sometimes we even like to fry up two eggs!

When making breakfast bowls (or any kind of meal bowl), the bowl you choose matters. If it’s too big, you won’t be able to pile the ingredients up as shown in the picture. If it’s too deep, you won’t be able to spread out the ingredients nicely. For one serving, we like to use a smaller bowl that is shallow and wide. The one shown in the picture is 6″ wide and 2″ deep.

I’m a huge fan of great morning recipes, so make sure to check out all of the other breakfast recipes that I’ve shared on the blog, tried and tested! 

I love avocado recipes and if you do too, make sure to try these favorites: 

Avocado Chicken Salad

Breakfast Sandwich with Avocado

 

Print the Recipe for these Avocado Breakfast Bowls