Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

Enjoy a satisfying twist on a breakfast classic with crispy, herb-roasted potatoes paired with velvety, tangy deviled eggs. The roasted potatoes bring a delightful crunch with aromatic rosemary and thyme, while the deviled eggs are luxuriously creamy with a hint of Dijon and Greek yogurt, making for a balanced, flavorful meal.

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NUTRITION

598kcal
Protein
40.5g
Fat
32.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup diced baby red potatoes (~150g)

1 tsp olive oil

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp Dijon mustard

2 tbsp nonfat Greek yogurt

1 pinch paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 2

    Roast the potatoes in the oven for 20-25 minutes until golden and crispy, stirring halfway through.

  • 3

    While the potatoes roast, place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes for hard-boiled eggs.

  • 4

    Cool the eggs by placing them in a bowl of ice water for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

  • 5

    Remove the yolks from each egg half and place them in a small bowl. Mash the yolks with Dijon mustard, Greek yogurt, a pinch of paprika, salt, and pepper until smooth.

  • 6

    Spoon or pipe the yolk mixture back into the egg whites, arranging them on your serving plate.

  • 7

    Plate the crispy herb-roasted potatoes alongside the deviled eggs and serve immediately while the potatoes are still warm.

Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Breakfast Potatoes with Classic Deviled Eggs

Enjoy a satisfying twist on a breakfast classic with crispy, herb-roasted potatoes paired with velvety, tangy deviled eggs. The roasted potatoes bring a delightful crunch with aromatic rosemary and thyme, while the deviled eggs are luxuriously creamy with a hint of Dijon and Greek yogurt, making for a balanced, flavorful meal.

NUTRITION

598kcal
Protein
40.5g
Fat
32.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup diced baby red potatoes (~150g)

1 tsp olive oil

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp Dijon mustard

2 tbsp nonfat Greek yogurt

1 pinch paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 2

    Roast the potatoes in the oven for 20-25 minutes until golden and crispy, stirring halfway through.

  • 3

    While the potatoes roast, place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes for hard-boiled eggs.

  • 4

    Cool the eggs by placing them in a bowl of ice water for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

  • 5

    Remove the yolks from each egg half and place them in a small bowl. Mash the yolks with Dijon mustard, Greek yogurt, a pinch of paprika, salt, and pepper until smooth.

  • 6

    Spoon or pipe the yolk mixture back into the egg whites, arranging them on your serving plate.

  • 7

    Plate the crispy herb-roasted potatoes alongside the deviled eggs and serve immediately while the potatoes are still warm.