Start the day with these easy breakfast bowls. They’re loaded with seasoned breakfast potatoes, caramelized onions, poached eggs, and the most delicious spicy creamy sauce. Trust me, the sauce is so good you’ll be adding it to almost everything.

This recipe is great for Sunday brunch or any day of the week. You can even meal prep a large batch of the potatoes ahead of time and store them covered in the refrigerator for easy assembly.

Easy Breakfast Bowls – Healthyish Foods

Ingredients Needed for Easy Breakfast Bowls

Oil / Butter – You will need both oil and butter for this recipe. The oil is used to cook the potatoes and the butter is used to finish them.

Potatoes – For this recipe, dice up russet potatoes. Be sure to wash the potatoes before dicing them. You’ll also want them to be about the size of a dime. Next, you’ll run the potatoes under cold water to remove excess starch. Pat them dry with a paper towel before adding them to the pan.

Garlic – Roughly chop two cloves of garlic for this recipe.

Onion – Peel and dice one onion into small, even-sized pieces.

Seasoning blend – Combine paprika, garlic powder, salt, and black pepper in a small mixing bowl.

Eggs – Option to add your favorite type of eggs on top of the potatoes. I poached my eggs for this recipe, but pan fried or scrambled would taste great too.

Sauce – Combine kewpie mayonnaise, hot sauce or sriracha, lime juice, maple syrup and a pinch of salt in a small mixing bowl. Drizzle over the egg and potatoes.

Garnishes – Garnish the dish with fresh chopped parsley, cracked black pepper, and a pinch of salt.

Easy Breakfast Bowls – Healthyish Foods

How to Poach and Egg

Boil at least 4 inches of water in a pot.

Crack your egg and add it to a ramekin.

Turn the heat to low or off.

Using a wooden spoon, swirl the water into a vortex.

Carefully add the egg. I think adding it to the center helps shape it.

Let the egg swirl in the water for 3-4 minutes.

Carefully remove the poached egg from the water.

Easy Breakfast Bowls – Healthyish Foods

How to Make Easy Breakfast Bowls

Combine kewpie mayonnaise, fresh squeezed lime juice, hot sauce or sriracha, maple syrup and a pinch of salt in a small mixing bowl. Whisk well and set aside.

Dice your russet potatoes into small, even-sized pieces.

Rinse the potatoes under cold water and pat them dry with a paper towel.  

Heat olive oil in a 9-inch cast iron or non-stick skillet.

Add the potatoes.

Sauté the potatoes for 5-6 minutes then season them with the paprika, garlic powder, salt and pepper. Stir well.

Next, add the diced onion and garlic. Stir well.

Sauté everything in the pan until the potatoes are fork tender and the onions are lightly browned. Set aside.

Next, you’ll prepare the poached eggs according to the steps listed above.

Assemble the dish:

Add a scoop of potatoes to the bottom of a plate or bowl.

Top with a poached egg.

Drizzle everything with the spicy sauce.

Top with freshly chopped parsley and cracked black pepper.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?

Easy Breakfast Bowls – Healthyish Foods

Easy Breakfast Bowls

Start the day with these easy breakfast bowls. They’re loaded with seasoned breakfast potatoes, caramelized onions, poached eggs, and the most delicious spicy creamy sauce.
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Ingredients

Potatoes and Eggs

  • 2 russet potatoes, diced, skin on
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion, diced small
  • 2 cloves garlic, roughly chopped
  • 2 eggs, poached
  • 1 tablespoon parsley, freshly chopped

Spicy Sauce

  • ¼ cup kewpie mayonnaise, or regular
  • 1 tablespoon hot sauce, or sriracha
  • 1 tablespoon lime juice, fresh squeezed
  • 2 teaspoons maple syrup
  • Pinch salt

Equipment

  • 1 9 inch cast-iron skillet or non-stick pan
  • 1 pot for poaching eggs
  • 1 small mixing bowl

Instructions 

  • Combine kewpie mayonnaise, fresh squeezed lime juice, hot sauce or sriracha, maple syrup and a pinch of salt in a small mixing bowl. Whisk well and set aside.
  • Dice your russet potatoes into small, even-sized pieces.
  • Rinse the potatoes under cold water and pat them dry with a paper towel.
  • Heat olive oil in a 9-inch cast iron or non-stick skillet.
  • Add the potatoes.
  • Sauté the potatoes for 5-6 minutes then season them with the paprika, garlic powder, salt and pepper. Stir well.
  • Next, add the diced onion and garlic. Stir well.
  • Sauté everything in the pan until the potatoes are fork tender and the onions are lightly browned. Set aside.
  • Next, you’ll prepare the poached eggs according to the steps listed above.

Assemble the dish:

  • Add a scoop of potatoes to the bottom of a plate or bowl.
  • Top with a poached egg.
  • Drizzle everything with the spicy sauce.
  • Top with freshly chopped parsley and cracked black pepper.

Nutrition

Serving: 1serving, Calories: 586kcal, Carbohydrates: 51g, Protein: 11g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 1059mg, Potassium: 1109mg, Fiber: 4g, Sugar: 9g, Vitamin A: 657IU, Vitamin C: 29mg, Calcium: 89mg, Iron: 3mg