Anti Inflammatory Savory Breakfast Bowl with Eggs, Roasted Potatoes & Greens

Total time35 min

Prep time10 min

Cook time25 min

Anti Inflammatory Savory Breakfast Bowl with Eggs, Roasted Potatoes & Greens

This hearty bowl starts with cubed Yukon Gold potatoes, tossed in olive oil and smoky paprika until they turn deeply golden and crisp at the edges. Garlicky sautéed spinach or kale adds a vibrant, mineral-rich layer, wilted just enough to stay bright green and tender. Soft, gently scrambled eggs are folded into wide, pillowy curds and piled on top, finished with cool slices of ripe avocado and a dash of hot sauce if you want some heat. Every component leans on real, whole-food ingredients — olive oil, leafy greens, potatoes, eggs, avocado — the kind of simple, nourishing combination that fits naturally into an anti-inflammatory way of eating. It's satisfying enough for breakfast but balanced enough to eat any time of day, and it comes together in one skillet with minimal cleanup. A genuinely solid choice if you're building meals around anti-inflammatory staples.

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Ingredients

2 servings

For the potatoes

¾ lb yukon gold potatoes, cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil, divided
½ tsp smoked paprika
½ tsp garlic powder
salt and pepper, to taste

For the greens

2 cups baby spinach or chopped kale
1 clove garlic, thinly sliced

For the eggs

4 large eggs
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

1 avocado, sliced
hot sauce, to taste (optional)

Instructions

1
Heat 1 1/2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer, season with the smoked paprika, garlic powder, salt, and pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp. Stir and continue cooking, stirring every 2–3 minutes, for another 8–10 minutes, until the potatoes are golden on most sides and a fork slides through the center without resistance. Transfer to a plate and set aside.
2
Return the skillet to medium heat and add the remaining 1/2 tbsp olive oil. Add the sliced garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the spinach or kale and toss with tongs until wilted and bright green, about 2 minutes. Season with salt and pepper, then transfer to the plate alongside the potatoes.

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