Breakfast Bowl Recipe

Prepare potatoes and aromatics

Wash and peel the potatoes if desired. Cut into 1/2-inch dice so pieces cook evenly. Thinly slice the onion and finely dice the jalapeño (remove seeds for milder heat).

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and let shimmer.

Add the diced potatoes in a single layer (work in two batches if necessary). Let them cook, undisturbed, for 5–6 minutes to develop a golden crust. Stir and continue to cook 6–8 more minutes, stirring occasionally, until tender and browned.

Add the sliced onion and diced jalapeño to the potatoes. Reduce heat to medium and cook 4–5 minutes until the onion is translucent and jalapeño softened.

Stir in the corn, smoked paprika, ground cumin, kosher salt, and black pepper. Cook 2–3 minutes until corn is warmed through.

Add the baby spinach in handfuls, stirring after each addition so it wilts evenly. Once spinach is fully wilted (about 1–2 minutes), remove skillet from heat and keep warm.

Fill a medium saucepan with 6 cups water and bring to a gentle simmer (tiny bubbles, not a rolling boil). Add 1 tablespoon white vinegar to the water.

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool and gently slide one egg into the center. Repeat for remaining eggs, poaching in batches if your pot is small so the eggs don’t touch.

Poach the eggs 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Use a slotted spoon to lift an egg and gently press the white to check set.

Remove eggs to a paper-towel–lined plate to drain briefly. Lightly season with 1/4 teaspoon salt (distributed among eggs) and keep warm until serving.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Reduce heat to low so the steam gently warms the bowl.

Place the 3 egg yolks and 1 tablespoon lemon juice in the bowl. Whisk constantly until the mixture is slightly thickened and pale, about 1–2 minutes. Keep whisking while warming — do not let the yolks scramble.

Melt the 6 tablespoons butter in a small saucepan until just bubbling; you can clarify slightly by skimming foam, but fully clarified butter is not required.

Very slowly, in a thin steady stream, whisk the warm melted butter into the yolk mixture until the sauce emulsifies and thickens. If it gets too thick or oily, whisk in up to 1 teaspoon hot water to adjust texture.

Stir in the minced chipotle and 1/2 teaspoon adobo sauce. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or heat with a squeeze of lemon or more adobo if desired. Keep warm over the double boiler off direct heat (or in a warm spot) until serving.

Divide the warm skillet potatoes, corn, jalapeño and spinach between 4 shallow bowls (about 1 cup per serving of potato/veg mix).

Top each bowl with one poached egg (two eggs for a heartier portion if desired).

Spoon 1–2 tablespoons of chipotle hollandaise over each egg so it runs onto the potatoes. Taste and finish with a pinch of sea salt and cracked black pepper to taste.

Garnish with chopped cilantro and a lime wedge on the side. Serve immediately while warm.