2.01.2015

BREAKFAST BOWLS WITH POTATOES, AVOCADO AND SOFT BOILED EGGS

Breakfast Bowls with Potatoes, Avocado and Soft Boiled Eggs // sevengrams

This past week was one of those weeks where I was reminded that work deadlines are way less fun then spending time in the kitchen. That sometimes, netflix can't be a priority, and its okay if dinners become mindless concoctions of whatever is in the fridge.

When I woke up on Saturday and realized that I actually had the time to put together a hearty meal, I was giddy with excitement. I wanted something that was warm and satisfying, and easily eaten from the couch (because, this). I'm a recent convert to soft boiled eggs, and can't rave about them enough -- as good as poached, minus all the effort. This bowl throws itself together within half an hour -- perfect for slow weekend mornings and hungry bellies.

Breakfast Bowls with Potatoes, Avocado and Soft Boiled Eggs // sevengrams

Breakfast Bowls with Potatoes, Avocado and Soft Boiled Eggs // sevengrams

Breakfast Bowls with Potatoes, Avocado and Soft Boiled Eggs // sevengrams

Breakfast Bowls with Potatoes, Avocado and Soft Boiled Eggs // sevengrams

BREAKFAST BOWLS WITH POTATOES, AVOCADO AND SOFT BOILED EGGS // serves 2

Ingredients:

2-3 white potatoes, chopped
1 T olive oil
1-2 tsp seasoning salt (I used Big Boy)
4 eggs
1 avocado, sliced

red chile flakes, cilantro and fresh lime, for serving

What to do:

Place the cut up potatoes in a medium sized pot and cover with water, plus 3 inches. Bring to a boil, reduce to medium heat, cover, and cook for 10-13 minutes. You want the potatoes to be fork tender, but not too soft that they fall apart. Strain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the potatoes and 1 tsp of seasoning salt. Stir to combine. Add more seasoning if you'd like. Let the potatoes cook for 10-15 minutes, stirring only periodically so that they crisp up.

While the potatoes are cooking, boil your eggs. Add 1 inch of water to a medium sized pot and bring to a boil. Lower to medium, gently place the eggs in the pot, cover, and cook for 6-1/2 minutes. Transfer the pot to the sink, and run the eggs (still in the pot) under cold water for 30 seconds. Gently peel your eggs and set aside.

To serve, divide the potatoes and avocado slices between two bowls. Top with a squeeze of fresh lime and a sprinkle of red chile flakes. Gently place 2 eggs on each bowl and break them down the centre to release the yolk. Top with fresh cilantro.


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