YOUR SOLIN GENERATED RECIPE
Three-Egg Breakfast with Roasted Potatoes
Oven-roasted red potatoes and savory ground turkey paired with three jammy soft-boiled eggs for a protein-packed start that features a satisfyingly crisp texture.
INGREDIENTS
3 large Eggs
4 oz Ground turkey
1 cup Red potatoes
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red potatoes into half-inch cubes and toss them on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
Spread the potatoes in a single layer and roast for 20 to 25 minutes until they are golden brown and tender.
While the potatoes roast, bring a small pot of water to a gentle boil and carefully lower in the eggs using a slotted spoon.
Simmer the eggs for 7 minutes for a jammy yolk, then immediately transfer them to a bowl of ice water for 3 minutes before peeling and halving.
In a non-stick skillet over medium-high heat, cook the ground turkey with the dried oregano until it is browned and reaches an internal temperature of 165°F.
Assemble your breakfast bowl by layering the roasted potatoes and savory turkey, then topping with the egg halves and a sprinkle of fresh parsley.