Breakfast Bowl Recipe

Preparation

1. 1

   Prepare the Hash Browns

   Grate the Russet potatoes and squeeze out excess moisture. In a bowl, mix the grated potatoes with chopped rosemary, olive oil, salt, and pepper. Heat a skillet over medium heat and cook the mixture until golden brown and crispy, about 5-7 minutes on each side.

2. 2

   Sauté the Broccolini and Cabbage

   In the same skillet, add a little more olive oil if necessary and sauté the broccolini and shredded cabbage for about 3-5 minutes until tender. Season with salt and pepper.

3. 3

   Poach the Eggs

   In a pot of simmering water, carefully crack the eggs and poach them for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

4. 4

   Assemble the Breakfast Bowl

   In a bowl, layer the rosemary hash browns, sautéed broccolini, braised cabbage, and cherry tomatoes. Top with poached eggs, hollandaise sauce, and sliced avocado.