Ingredients
- 2 large Pete & Gerry's eggs
- 1/4 cup Greek yogurt (sub coconut cream for dairy free)
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- 4 ounces wild caught smoked salmon
- 3 cups Yukon Gold potatoes, scrubbed and cut into small cubes
- 2 tablespoons ghee
- 1 tablespoon everything but the bagel spice mix
- Sea salt, to taste
- Greens, sliced cherry tomatoes, sliced avocado, for service
Servings: 2
Amount Per Serving
- Calories 590
- Fat Cal. 290
- Total Fat 33g (51% DV)
- Sat. Fat 13g (65% DV)
- Trans Fat 0g
- Cholest. 250mg (83% DV)
- Sodium 200mg (8% DV)
- Total Carb. 50g (17% DV)
- Fiber 7g (28% DV)
- Sugars 5g
- Protein 27g
- Vitamin A (50% DV)
- Vitamin C (40% DV)
- Calcium (15% DV)
- Iron (25% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 35 minutes
Cook Time: 20 mins
Yield: 2 servings
Ingredients
- 2 large Pete & Gerry's eggs
- 1/4 cup Greek yogurt (sub coconut cream for dairy free)
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- 4 ounces wild caught smoked salmon
- 3 cups Yukon Gold potatoes, scrubbed and cut into small cubes
- 2 tablespoons ghee
- 1 tablespoon everything but the bagel spice mix
- Sea salt, to taste
- Greens, sliced cherry tomatoes, sliced avocado, for service
Servings: 2
Amount Per Serving
- Calories 590
- Fat Cal. 290
- Total Fat 33g (51% DV)
- Sat. Fat 13g (65% DV)
- Trans Fat 0g
- Cholest. 250mg (83% DV)
- Sodium 200mg (8% DV)
- Total Carb. 50g (17% DV)
- Fiber 7g (28% DV)
- Sugars 5g
- Protein 27g
- Vitamin A (50% DV)
- Vitamin C (40% DV)
- Calcium (15% DV)
- Iron (25% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Ditch the bagel and start the day with this next-level breakfast bowl instead!
Directions
- Bring a pot of water to boil and add the eggs. Boil for 7 minutes and transfer to an ice bath to cool. Reserve.*
- Make creamy dill sauce: combine Greek yogurt, lemon juice, and dill in a small bowl and set aside.
- Add cubed potatoes to a microwavable bowl and top with 1/2 tablespoon of the ghee. Cover with plastic wrap and microwave for 2 minutes. Stir potatoes around, re-cover with plastic wrap and microwave for an additional 2 minutes.
- Bring a pan to medium heat and add 1 to 1.5 tablespoons of ghee. Add potatoes and spread them into a single layer. Sprinkle with salt and cook 4-5 minutes without moving them. Then flip potatoes to brown on the other side.
- Sprinkle potatoes with 1 tablespoon of everything but the bagel spice mix and cook for another minute.
- Divide the potatoes and salmon between 2 bowls and top with mixed greens, sliced cherry tomatoes, sliced avocado, and halved soft boiled eggs.
- Drizzle with creamy dill sauce.
Farm Team Tips
Boiling the eggs for 7 minutes will set the whites and leave the yolk runny. For a more firm yolk, increase boil time to 8-10 minutes.
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