Brunch Bowl Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Place halved or quartered potatoes in a large bowl. Add 2 tbsp olive oil, smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper. Toss until every piece is coated.

Spread potatoes in a single layer on the prepared baking sheet, cut side down where possible. Roast in the preheated oven for 20–25 minutes, flipping once halfway, until golden brown and tender when pierced with a fork.

When potatoes are done, remove from oven and transfer to a warm serving bowl. Sprinkle chopped parsley over the top and keep warm while you cook the eggs.

If using sautéed spinach: heat a medium nonstick skillet over medium heat, add 1 tsp olive oil (not listed separately) or a small pat of butter, add 1 cup baby spinach and sauté 1–2 minutes just until wilted. Transfer to a plate and set aside.

For scrambled eggs: crack 4 eggs into a bowl, add 2 tbsp milk or cream, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt and foam but not brown.

Pour the egg mixture into the skillet. Let sit 10–15 seconds, then using a spatula push the eggs from the edges to the center, forming soft curds. Continue gently stirring and folding until eggs are mostly set but still moist—about 2–3 minutes total. Remove from heat just before fully set as residual heat will finish them.

If using cheddar: sprinkle 1/2 cup shredded cheddar over the eggs immediately after removing from heat and cover the pan briefly (30–45 seconds) to melt.

Assemble bowls: divide roasted potatoes between 2 large bowls. Top each with half the scrambled eggs. Arrange optional components—sautéed spinach, sliced avocado, and a drizzle of hot sauce or spoonful of salsa—around the eggs. Garnish with additional parsley if desired.

Serve immediately while hot.