- 1 lb. mixed small potatoes, washed and cut into bite-sized pieces
- 1 T. olive oil
- 1 tsp. lemon pepper seasoning
- 1 c. coarsely chopped pepper - I used sweet mini red peppers
- 1 c. coarsely chopped red onion
- 1 tsp. butter
- 1 c. firmly packed fresh spinach leaves
- 4 eggs, cooked to suite your guests' tastes
- 1 oz. crumbled goat cheese
Preheat the oven to 425°F. Toss the potatoes with the olive oil and lemon pepper seasoning. Spread the potatoes evenly on a baking sheet and roast in the preheated oven for 25-35 minutes or until tender on the inside and crisp on the outside.
While the potatoes roast, toss the pepper and onion together and sauté them in a skillet with the butter. Cook them until they are tender and just a bit browned. Turn the heat off and add the spinach leaves, tossing them a bit to wilt them.
Cook the eggs according to the tastes of those you'll be sitting around the table with.
To assemble the bowls, add roasted potatoes to the bottoms of four soup bowls. Sprinkle the top of the potatoes with the sautéed vegetables and sprinkle them with the crumbled goat cheese. Add the eggs to the top of the bowls and serve immediately. This can be done for your guests or you can put all of the separate items out on the table to let them assemble their own bowls as they'd like. Enjoy!
- Yields: 4 servings
- Preparation Time: 45 minutes