Sunday breakfast bowl

Sunday breakfast bowl

This is my dream breakfast right here but if we're being realistic for a minute, I have NO time to do that on week days. That's why I called it my sunday breakfast bowl. Dreamy, right? Scrambled eggs, spinach, mushrooms, a bit of avocado and roasted potatoes. Big win for me.

I could eat this daily but... During the week, I just have time to make toasts or a quick fried egg. Although if you have time during the week, do it. Game changer. It's super filling and also satisfying. You can make it with what you have on hand too, I like adding zucchinis!

Sunday breakfast bowl (serves 2) :

  • 4 eggs
  • 3 medium potatoes
  • 2 garlic cloves
  • 200g button mushrooms
  • 2 handfuls spinach
  • 1 avocado
  • 6 chives
  • 1 tbsp butter
  • Olive oil
  • Salt and pepper

Preheat the oven at 180°C/350°F.

Wash, dry and peel the potatoes. Cut them in wedges.

On a parchment paper lined baking sheet, add the potatoes in a single layer. Drizzle with olive oil and mix. Season generously with salt and pepper.

Bake at 180°C/350°F for 20 minutes.

Wash and slice the mushrooms. Wash and drain the spinach.

Mince the 2 garlic cloves finely.

Heat a bit of oil in a pan, add half the garlic, mushrooms, salt and pepper. Let it cook for 5-7 minutes. Set aside in a plate.

In the same pan, add a touch more oil and the other half of the garlic. Add spinach, season. Let it cook 5-7 minutes, set aside.

Beat the eggs, season with salt and pepper.

In the same pan, add butter. Pour the beat eggs and cook on low while stirring to make scrambled eggs.

Garnish the eggs with chopped chives.  

Serve in a bowl, add half an avocado per bowl!