Breakfast Bowl* Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and scrub the fingerling potatoes. Cut them in half lengthwise and boil them in salted water for about 10 minutes or until fork-tender. Drain and set aside.

2. 2

   Sauté Vegetables

   In a skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until they are soft and slightly caramelized.

3. 3

   Cook the Pork Belly (if using)

   In the same skillet, add the pork belly and cook until crispy on all sides, about 5-7 minutes. Remove and set aside.

4. 4

   Combine Ingredients

   Add the boiled fingerling potatoes to the skillet with the sautéed vegetables. Stir in the pesto and mix well. Allow to heat through for about 2 minutes.

5. 5

   Cook the Eggs

   In a separate pan, fry or poach the eggs to your liking.

6. 6

   Assemble the Breakfast Bowl

   Divide the potato and vegetable mixture into bowls. Top each with a fried or poached egg. Add crispy pork belly and sliced avocado if using. Serve immediately.