Grate the russet potatoes and soak in cold water for 10 minutes. Drain and dry thoroughly. In a skillet, heat olive oil over medium heat. Add the potatoes and season with rosemary, salt, and pepper. Cook until golden brown and crispy, about 10-15 minutes.

Braised Cabbage

Braised Cabbage Preparation

In a saucepan, heat olive oil over medium heat. Add shredded cabbage, vinegar, honey, and salt. Cover and cook for about 15 minutes until tender, stirring occasionally.

Poached Eggs

Poaching the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until desired doneness. Remove with a slotted spoon.

Hollandaise Sauce

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pot of simmering water and whisk until the yolks are thickened. Gradually add melted butter while whisking continuously. Season with salt.

Assembly

Assemble the Breakfast Bowl

In a bowl, layer the rosemary hash browns, braised cabbage, and broccolini. Top with poached eggs, halved cherry tomatoes, and diced avocado. Drizzle with hollandaise sauce before serving.