Jun 08 2026
Restaurants›Porter's›Breakfast Bowls Recipe

Breakfast Bowls Recipe

Inspired by Porter's
Time45m
Serves4

Served with smashed potatoes tossed with Porter's signature seasoning, baby spinach, poached free-range eggs and hollandaise.

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Ingredients

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Smashed Potatoes

Eggs and Greens

Hollandaise Sauce

Method

Preparing Smashed Potatoes

  1. 1

    Cook the Potatoes

    Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

  2. 2

    Smash and Season

    Preheat the oven to 400°F (200°C). Smash the potatoes gently on a baking sheet. Drizzle with olive oil and sprinkle with Porter's signature seasoning. Roast in the oven for 20 minutes or until crispy.

Cooking Eggs and Spinach

  1. 3

    Poach the Eggs

    Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set and yolks are still runny.

  2. 4

    Sauté Spinach

    In a skillet over medium heat, sauté the baby spinach until wilted, about 2-3 minutes. Season with a pinch of salt.

Making Hollandaise Sauce

  1. 5

    Prepare the Sauce

    In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until smooth and creamy. Season with salt to taste.

Assembly

  1. 6

    Build Your Bowl

    In a serving bowl, layer the smashed potatoes, followed by sautéed spinach, poached eggs, and drizzle generously with hollandaise sauce.

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