While the oven is preheating, prepare the vinaigrette. Finely chop the parsley and mince the garlic, then add to a medium bowl. Add the apple cider vinegar, extra virgin olive oil, and about 6 cracks, or 1 tsp of black pepper. Salt to taste and set aside in the fridge until ready for serving. The vinaigrette can be made well in advance, see notes for instructions.
Cube the potatoes and add to a medium bowl. Quarter the mushrooms and add to the same bowl. Add extra virgin olive oil, salt, pepper, dried oregano, garlic powder, about 2 tsp of salt and about 10-12 cracks or about 1 tbsp or black pepper. Toss until all the mushrooms and potatoes are well coated.
Place the mushrooms and potatoes in a baking dish and roast in the oven at 400° for about 40 minutes, or until the potatoes are completely cooked through, giving them a mix halfway through.
Next, prepare the boiled eggs. In a medium pot add enough water to fully submerge the eggs and cover by a few inches. Prepare a bowl with water and ice to put the eggs into once they are done boiling.
Once the water is boiling, gently add the eggs in one at a time. The boiling time will depend on your preference.5 minutes: runny egg6-7 minutes: jammy egg8-9 minutes: hard boiled eggOnce the eggs are done boiling, remove and place in the ice water bowl. Once cool, peel the eggs. Slice in half for serving.
Finally, assemble the bowl by adding a cup of spinach as the base, a layer of potatoes and mushrooms, the boiled eggs, and a healthy serving of vinaigrette.
The vinaigrette can be made in bulk and stored in an airtight container in the refrigerator for up to two weeks.Boiled eggs can be made up to a week in advance. Once done boiling, cool the eggs in an ice bath, dry them, and store unpeeled in an airtight container for up to a week. I typically make 8-10 eggs at a time for 4 or 5 days worth of breakfast bowls.The roasted potatoes and mushrooms are good for 2 or 3 days, and can also be made in advance and reheated if desired.