Looking for a fresh twist on your breakfast routine? This Greek-inspired breakfast bowl hits all the right notes. Featuring creamy tzatziki, tender potatoes, perfectly cooked eggs, and a sprinkle of fresh dill, it’s packed with Mediterranean flavours to start your day. My favourite part? It’s perfect for meal prep! Roast the potatoes and prep the tzatziki ahead of time for a quick morning assembly. Fresh veggies like cucumber, cherry tomatoes, and olives add an extra burst of flavour and can be prepped the night before. For a savoury, filling breakfast, this bowl is a perfect choice.
Ingredients
- 4 eggs
- 8 mini potatoes (250 g), quartered
- 60 g (2 oz) feta cheese, crumbled
- 90 g (3 cups) baby spinach or arugula
- 175 ml (¾ cup) cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 2 pepperoncini peppers (optional)
- ¼ red onion, thinly sliced
- Salt and pepper, to taste
Garlic Sauce
- 30 ml (2 tbsp) plain Greek yogurt (0% M.F.)
- 15 ml (1 tbsp) light mayonnaise
- 1–2 garlic cloves, minced
- Pepper and salt, to taste
Preparation
- In a small saucepan, bring water to a boil, add the eggs, and cook for 7 minutes. Drain and rinse under cold water, then peel and set aside.
- In the meantime, in another small saucepan, boil the mini potatoes for 10–15 minutes, or until tender. Drain, rinse under cold water, and quarter.
- Prepare the garlic sauce by mixing yogurt, mayonnaise, garlic, salt, and pepper in a small bowl.
- To assemble, divide the potatoes, vegetables, and eggs between two plates. Drizzle the potatoes with garlic sauce, then top with feta and fresh dill. Season with salt and pepper to taste.
Notes
Refrigerate for up to 3–4 days in an airtight container.
For best results, prepare the eggs, potatoes, and garlic sauce ahead of time, and slice the vegetables fresh in the morning.
