(Prep the day before) Cook the potatoes for both the egg salad and the spiced potato cubes together. Boil until a chopstick can easily pierce through the center.

(Prep the day before) Place eggs in cold water, bring to a simmer over low heat, and cook for 10 minutes. This will yield hard-boiled eggs perfect for egg salad.

(Prep the day before) Weigh out potatoes to match the weight of the eggs (use the rest for the spiced potato cubes). Mash the eggs and potatoes, add a pinch of salt (omit if the mayonnaise is very flavorful), and mix well with mayonnaise to make Japanese egg salad. Store in an airtight container in the fridge. This amount of egg salad can make about 4 sandwiches, but I only made 2. You can use the rest for other dishes!

(Prep the day before) Cut the remaining potatoes into cubes, place in an airtight container, add salt, spices, smoked paprika, and a small piece of butter. Cover and shake. The residual heat from the cooked potatoes will melt the butter and evenly coat the cubes with seasoning. Store in the fridge.

Breakfast Prep
(1) Bake the potato cubes in the oven for 12 minutes.
(2) Spread egg salad on toast, assemble, and cut.
(3) Blanch a whole cucumber for 10 seconds, then cut into a grid pattern.
(4) Oil-marinated tomatoes and mushrooms are fridge staples.
(5) Assemble and plate everything for an easy 15-minute breakfast platter challenge.