Step-by-Step Instructions to Make Savory Breakfast Bowl

Step 1: Roast the Potatoes

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs (if using). Spread them evenly on the prepared sheet.

3. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.

Step 2: Prepare the Scrambled Eggs

1. Crack the eggs into a bowl, add milk or cream if using, and whisk until fully combined.

2. Heat a non-stick skillet over medium-low heat and melt the butter. Pour in the egg mixture.

3. Stir gently with a spatula in slow folds, scraping from the edges toward the center. Remove from heat while still slightly glossy and soft—carryover heat will finish cooking them perfectly.

Step 3: Assemble the Bowl

1. Slice or mash the avocado and drizzle with fresh lemon or lime juice. Season lightly with sea salt.

2. In a large breakfast bowl, layer the roasted potatoes on one side, scrambled eggs in the center, and avocado on the other.

3. Finish with your favorite toppings—sprinkle feta, drizzle with sriracha, or toss on some microgreens for color and texture.