Fried Egg Breakfast Bowls with Roasted Potatoes, Feta & Avocado
Breakfast

Fried Egg Breakfast Bowls

with Roasted Potatoes, Feta & Avocado

25 MIN
$11.99 2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Kickstart your day with these flavorful breakfast bowls, which feature roasted pepper and potatoes (coated with everything bagel seasonings) topped with avocado, fried eggs, tangy feta, and a drizzle of hot sauce.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
fresh
ingredients
Fried Egg Breakfast Bowls with Roasted Potatoes, Feta & Avocado
Title
  • 2 Pasture-Raised Eggs
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
  • ¾ lb Potatoes
  • 1 Avocado
  • 1 Bell Pepper
  • 1 Tbsp Hot Sauce
  • 1½ oz Feta Cheese
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the everything bagel seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned pepper pieces to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Fry the eggs & serve your dish

Once the vegetables have roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables topped with the seasoned avocado and fried eggs. Garnish with the feta (crumbling before adding) and as much of the hot sauce as you’d like. Enjoy!

Tips from Home Chefs

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Fried Egg Breakfast Bowls

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the everything bagel seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned pepper pieces to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Fry the eggs & serve your dish

Once the vegetables have roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables topped with the seasoned avocado and fried eggs. Garnish with the feta (crumbling before adding) and as much of the hot sauce as you’d like. Enjoy!

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