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Crispy Potato Skins Nourish Bowl with Soft-Boiled Eggs & Honey Mustard

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A comforting and fresh nourish bowl featuring crispy roasted potato skins, perfectly soft-boiled eggs, and a tangy honey mustard dressing. Quick and easy to prepare, this recipe is perfect for any occasion.

Ingredients

Scale
  • 4 medium russet potatoes (washed and dried)
  • 2 tablespoons olive oil (for crispiness)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs (room temperature)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 2 cups mixed greens (arugula, spinach, or spring mix)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • Optional: crumbled feta or goat cheese
  • Fresh herbs like parsley or chives

Instructions

  1. Preheat oven to 425°F (220°C). Poke holes in potatoes 6-8 times each with a fork. Rub potatoes with olive oil, smoked paprika, salt, and pepper. Place on a baking sheet and roast for about 45 minutes, turning once halfway, until skins are crispy and interiors tender.
  2. While potatoes roast, bring a medium saucepan of water to a gentle boil. Lower eggs into water using a slotted spoon. Boil for exactly 6 minutes for soft-boiled eggs with runny yolks. Transfer eggs to an ice bath for 3 minutes, then peel carefully and set aside.
  3. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified. Adjust sweetness or acidity as needed.
  4. Rinse and dry mixed greens. Halve cherry tomatoes and thinly slice red onion. Crumble cheese if using. Chop fresh herbs for garnish.
  5. Once potatoes are roasted and slightly cooled, slice in half lengthwise and scoop out some insides to create skins. Arrange skins on plates or bowls, layer with mixed greens, tomatoes, and onions.
  6. Halve the soft-boiled eggs and nestle on top of the bowl. Drizzle honey mustard dressing generously over everything. Garnish with cheese and herbs.

Notes

For extra crispy skins, broil potatoes for the last 2-3 minutes but watch carefully to avoid burning. Use firm, medium-sized russet potatoes for best texture. Cool eggs in ice bath immediately after boiling to stop cooking and ease peeling. Dressing is best made just before serving. Leftover potato skins can be reheated in a hot oven (400°F) for 5-7 minutes to regain crispiness.

Nutrition

Keywords: crispy potato skins, nourish bowl, soft-boiled eggs, honey mustard, easy recipe, healthy bowl, vegetarian, gluten-free

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