Morning Bowl Recipe
Breakfast potatoes topped with mixed greens, lemon basil oil, pico, avocado, choice of egg & queso fresco cheese
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Ingredients
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Breakfast Potatoes
Mixed Greens
Lemon Basil Oil
Pico de Gallo
Egg and Queso Fresco
Method
Preparing Breakfast Potatoes
- 1
Preparing the Potatoes
Peel and dice the russet potatoes into small cubes. Rinse them under cold water and pat dry.
- 2
Cooking the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes, paprika, garlic powder, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally until the potatoes are golden brown and cooked through.
Making Mixed Greens
- 3
Preparing the Salad
In a bowl, combine mixed salad greens, halved cherry tomatoes, and diced cucumber. Toss gently to mix.
Preparing Lemon Basil Oil
- 4
Making the Oil
In a blender, combine fresh basil leaves, lemon juice, olive oil, and salt. Blend until smooth and set aside.
Making Pico de Gallo
- 5
Cooking Eggs
- 6
Cooking the Eggs
In a non-stick skillet, crack the eggs and cook them over medium heat to your desired doneness (sunny-side up, over-easy, or scrambled). Season with salt and black pepper to taste.
Assembling the Morning Bowl
- 7
Assembling Your Bowl
In a serving bowl, layer the cooked breakfast potatoes at the bottom. Top with mixed greens, a generous drizzle of lemon basil oil, pico de gallo, sliced avocado, and the cooked eggs. Finally, sprinkle with queso fresco cheese.
- 8
Serve
Serve immediately while warm, and enjoy your delicious Morning Bowl!
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