Egg-Centric Breakfast Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Cut the potatoes into 2 cm pieces. Toss them with 1 ¼ tbsp (20 ml) olive oil, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper, then spread them in one layer on the baking sheet.

   Ingredients used: 0.5 gr Ground Black Pepper, 20.0 ml Olive Oil, 400.0 gr Potato, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast the potatoes at 220°C until browned and tender, turning them once halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Halve the tomatoes. Peel, pit, and slice the avocado, then gently combine both with the lime juice.

   Ingredients used: 1.0 piece Avocado, 15.0 ml Lime Juice, 150.0 gr Tomato

   Cookware: Chef Knife, cutting board, Medium mixing bowl

5. Step 5

   Heat 2 tsp (10 ml) olive oil in the skillet over medium heat. Add the spinach and ⅛ tsp (0.5 gr) salt, then cook until just wilted.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 0.5 gr Salt, 100.0 gr Spinach

   Cookware: large skillet, spatula

6. Step 6

   Whisk the eggs with ¼ tsp (1.5 gr) salt and ¼ tsp (0.5 gr) black pepper until evenly blended.

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 1.5 gr Salt

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Transfer the spinach out of the skillet and reduce to low heat. Melt the butter, add the egg mixture, and fold gently until softly set and at least 71°C in the center.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 gr Butter

   Cookware: large skillet, spatula

8. Step 8

   Divide the roasted potatoes, spinach, scrambled eggs, and tomato-avocado topping between two bowls. Serve immediately.

   Cookware: serving bowl