Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
Recipe information
Yield
4 servings
Ingredients
¾
¼
¾
3
1
1
1
12
1
¼
2
4
8
1
1
3
1
Preparation
Step 1
Place a rack in the center of oven and preheat to 425°. Whisk garlic powder, cayenne, ¾ tsp. paprika, and 3 Tbsp. oil in a large bowl. Add sweet potato, yam, and onion and toss to coat; season with kosher salt and pepper. Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12–14 minutes for bacon and 25–30 minutes for sweet potato mixture. Remove bacon from oven and cut into 1" pieces. Remove sweet potato hash from oven and toss with oregano.
Step 2
Pour 2" water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.
Step 3
Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.
Step 4
Divide salad among bowls and top each with sweet potato hash, avocado, and a turmeric-poached egg. Sprinkle with smoked sea salt, if using, and more paprika.
Nutrition Per Serving
How would you rate Breakfast Bowl With Sweet Potatoes and Turmeric Egg?
Leave a Review
Reviews (7)
Back to TopThis was INCREDIBLE! The flavors are to die for (even if you leave out the bacon). I tried pancetta and it was very delicious!
Kaitlyn
Denver, CO
3/9/2022
Super delicious dish and definitely feeds more than two. Bf and I made it this morning and have leftovers, just need to make more eggs. We also made the bacon in the skillet since we didn't have an extra baking sheet. Would make sure that all the bacon is crispy if you're following this method. I'm usually not a fan of greens in my breakfast bowls but the combination of greens, herbs, lemon juice, plus sweet potatoes and bacon definitely brought everything together. The smoked salt is a beautiful touch and we've never used smoked salt before. Would recommend and do it again!
Anonymous
Brooklyn, NY
4/19/2020
Between the salad, hash, and egg, there are a few different textures and flavors in this dish that complement each other perfectly. I thought the recipe as-written left nothing to be desired.
biglet
Oakland
12/25/2019
Simple and easy but full of flavor and delicious! Loved this for a great weekend hash. Also to the first review- it doesn’t say it’s vegetarian? Sub out the things you can’t eat. If you can’t do that, how are YOU vegetarian? Don’t give things ratings if you didn’t make them, and don’t sh*t on other people and recipes for not living your lifestyle. You’re part of the problem for why vegetarians and vegans have a bad reputation.
lauren212
Chicago
10/6/2019
how is this vegetarian with bacan and eggs???
Anonymous
colorado
1/17/2018