Breakfast Bowl

About This Recipe

This healthy breakfast bowl recipe is loaded with crispy breakfast potatoes, eggs, veggies, avocado, and smoked salmon. Full of flavor and a well-balanced meal, it's the perfect way to start the day! Customizable to your liking, gluten-free, and meal prep friendly.

Ingredients

• 2 cups crispy breakfast potatoes
• 1 cup diced cucumbers ((135 grams))
• 1 cup chopped onion ((75 grams))
• 1 cup cherry tomatoes, halved ((150 grams))
• 1/2 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, roughly chopped
• 2-4 large eggs, cooked to preference
• 4 packed cups argula ((120 grams))
• 5 ounces smoked salmon
• 1/2 medium avocado ((75 grams))
• salt and pepper, to taste
• for topping - everything but the bagel seasoning, fresh herbs...

Instructions

1. Make the potatoes according to the recipe.
2. While the potatoes cook, make the cucumber tomato salad. Add cucumbers, tomatoes, onions, lemon juice, olive oil, dill, and salt and pepper to a small bowl and mix well to combine. Adjust according to taste and set aside.
3. Make the eggs to your preference. You can do hard-boiled, fried, poached, or scrambled eggs. I like to make jammy eggs, where the whites are cooked through, but the yolk is not fully cooked. To make them on the stovetop, add water to a small pot and bring them to a boil. Add eggs and cook for 6 and a half to 7 minutes, making sure the water remains at a rapid simmer. To make them in the air fryer, add eggs to the basket of your air fryer and cook for 13 minutes at 250 degrees. Once the eggs are done, remove them and place them in a bowl filled with cold ice water for 2-3 minutes.
4. Assemble the bowls. Evenly divide the greens, tomato cucumber salad, roasted potatoes, eggs, smoked salmon, and avocado between 2 bowls. I like to top them with a little of the dressing leftover from the salad and everything but the bagel seasoning.
5. Enjoy! Top with any additional toppings and enjoy.