Roasted Potato Brunch Bowls
Seasoned potatoes, sautéed kale, and creamy avocado topped with a drippy egg, sriracha and herbs result in a savory and seriously filling brunch bowl you’ll crave after trying!
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Recipe:
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
2 lbs baby potatoes
3 tbs extra virgin olive oil
1 tbs Kinder’s Seasoning- “The Blend” (found here)
4 cups Tuscan Kale, stems removed and chopped into small pieces
4 eggs
2 small avocados
2 tsp Chives
Sriracha to taste
Instructions:
Preheat oven to 400 degrees.
Cut potatoes into quarters (or bite size pieces). Toss with with 2 tbs olive oil and seasoning then evenly distribute on a large baking sheet.
Roast potatoes in the oven for about 25 minutes or until golden brown on the outside and fork tender inside, tossing once or twice during cooking time.
While potatoes are roasting remove stems from kale leaves and dice into small pieces, wash thoroughly.
Slice avocado and dice chives and set aside.
Heat 1 tsp olive oil in a pan on medium heat. Add kale and a pinch of salt and sauté until tender (approximately 2-3 minutes), set aside.
If necessary, remove any remaining liquid from the pan.
Add 4 eggs to a pan on medium heat. When eggs begin to set add 1 tbs of water to the pan and cover, cook 1 additional minute.
Remove potatoes from the oven and assemble bowls by placing potatoes and kale at the bottom then topping with the avocado, egg, and chives.
Drizzle with sriracha to taste and serve immediately.
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