Breakfast Power Bowl Recipe

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water. Add 1/2 tsp salt and bring to a simmer. Cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry 2 minutes.

Sauté vegetables and finish potatoes

Heat a large skillet over medium-high heat. Add olive oil and 1 tbs butter. When the butter foams, add the par-cooked potatoes in a single layer (work in batches if necessary) and let them sear without moving for 3–4 minutes to form a golden crust. Toss and continue to cook, about 4 more minutes, until mostly golden-brown. Push potatoes to the side, add diced onion and seasonal vegetables, and cook 3–4 minutes until softened. Add minced garlic, thyme, smoked paprika, remaining 1/2 tsp salt, and 1/2 tsp black pepper; toss to combine and cook 30–60 seconds until fragrant. Taste and adjust seasoning. Keep warm on lowest heat while you make eggs and hollandaise.

Prepare a double-boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Reduce heat to low so the water is barely simmering. Use a heatproof bowl (stainless steel or glass) that fits snugly over the pan without touching the water.

Whisk egg yolks

In the heatproof bowl, whisk the 3 egg yolks with the lemon juice and a pinch of salt until slightly thickened and pale, about 30–45 seconds.

Cook and emulsify

Place the bowl over the barely simmering water. Whisk constantly while the yolk mixture gently warms (do not overheat or you will scramble). After 1–2 minutes it will thicken slightly. Remove the bowl from the heat intermittently if it warms too quickly. Begin adding the cold butter pieces a tablespoon at a time, whisking continuously until each piece is incorporated before adding the next. As the sauce comes together, you can add butter in slightly larger pieces. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Season with cayenne (optional) and 1/4 tsp salt. Keep the hollandaise warm by placing the bowl in a warm spot or over very low heat; do not overheat or it will separate.

Hold

If not using immediately, keep the hollandaise in a thermos or covered bowl over warm (not hot) water for up to 30 minutes and whisk briefly before serving.

Fry eggs over-easy

Heat a nonstick skillet over medium-low and add 1 tbs butter or neutral oil. Crack eggs into a bowl and gently slide into the pan. Cook undisturbed until whites are mostly set, about 2–3 minutes. Season each egg with a pinch of salt and pepper. Carefully flip each egg with a thin spatula and cook 20–30 seconds for over-easy (yolk still runny). If you prefer slightly firmer yolks, cook 45–60 seconds. Remove eggs to a warm plate.

Cook steak tips (if using)

Season 8 oz steak tips with salt and pepper. Heat a separate skillet over high heat with 1 tbs oil until shimmering. Add steak tips in a single layer and sear 2–3 minutes per side for medium-rare depending on size. Let rest 5 minutes, then slice into bite-size pieces. Keep warm and reserve any resting juices to drizzle over the bowl.

Divide the potato and vegetable mixture between two bowls, piling it slightly in the center.

Top each bowl with two over-easy eggs (or desired number).

Spoon 2–3 tablespoons of warm hollandaise over the eggs and potatoes per bowl (adjust to taste).

If using steak tips, arrange half of the sliced steak on top of each bowl and drizzle a little of the reserved juices.

Garnish with chopped chives or parsley and serve with lemon wedges on the side. Taste and add more salt or pepper as needed.