Ghost Bowl Recipe
fried eggs, breakfast potatoes, american cheese, duroc bacon, guacamole, ghost pepper aioli, cherry tomato, pickled red onion, wild rice wheat toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Eggs
Breakfast Potatoes
Duroc Bacon
Guacamole
Ghost Pepper Aioli
Toppings
Wild Rice Wheat Toast
Method
Fried Eggs
- 1
Fry the Eggs
In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet. Season with salt and black pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Remove from heat.
Breakfast Potatoes
- 2
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Dice the red potatoes into small cubes. In a mixing bowl, toss potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer.
- 3
Roast the Potatoes
Roast in the oven for 25-30 minutes or until golden brown and crispy, flipping halfway through the cooking time.
Duroc Bacon
- 4
Cook the Bacon
In a skillet over medium heat, cook the Duroc bacon strips until crispy, about 4-5 minutes on each side. Drain on paper towels.
Guacamole
- 5
Ghost Pepper Aioli
- 6
Prepare the Aioli
In a small bowl, combine mayonnaise, ghost pepper sauce, minced garlic, and lemon juice. Mix well until smooth and creamy.
Assembly
- 7
Toast the Bread
Toast the wild rice wheat bread slices until golden brown.
- 8
Assemble the Ghost Bowl
On each toasted slice of bread, layer the fried eggs, roasted breakfast potatoes, crispy bacon, and guacamole. Drizzle with ghost pepper aioli. Top with cherry tomatoes and pickled red onion.
