Savory Breakfast Bowl

Instructions

1. Step 1

   Prepare the potatoes, onion, bell pepper, spinach, avocado, and tomatoes as described in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 ¼ tbsp (20 ml) olive oil in the large skillet over medium heat. Add the potatoes, onion, bell pepper, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper; cook, stirring occasionally, until the potatoes are browned and tender.

   Timer: 14 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 20.0 ml Olive Oil, 400.0 gr Potato, 120.0 gr Red Bell Pepper, 2.0 gr Salt, 80.0 gr Yellow Onion

   Cookware: large skillet, spatula

3. Step 3

   Add the spinach and cook over medium heat until just wilted.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Spinach

   Cookware: large skillet, spatula

4. Step 4

   Divide the vegetable hash between the serving bowls. Top with the avocado, tomatoes, and cheddar cheese.

   Ingredients used: 1.0 piece Avocado, 56.0 gr Cheddar Cheese, 150.0 gr Cherry Tomato

   Cookware: serving bowl, spatula

5. Step 5

   Return the skillet to medium heat and add the remaining 2 tsp (10 ml) olive oil. Crack in the eggs and season with the remaining ⅜ tsp (2 gr) salt and ¼ tsp (0.5 gr) black pepper.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Egg, 10.0 ml Olive Oil, 2.0 gr Salt

   Cookware: large skillet

6. Step 6

   Reduce to low heat, cover, and cook until the egg whites are set and the centers reach 71°C.

   Timer: 5 min (fixed)

   Cookware: large skillet, skillet lid

7. Step 7

   Place two cooked eggs over each bowl and finish with the hot sauce. Serve immediately.

   Ingredients used: 15.0 ml Hot Sauce

   Cookware: serving bowl, spatula