Breakfast Bowl Recipe

Breakfast Bowl Recipe

Equipment:

• Skillet 
• Pan 
• Fine work sifter 
• 4 Ramekins 

Ingredients: 

Sweet Potato Skillet: 

• 2 sweet potatoes stripped and cubed 
• 1 tablespoon nonpartisan cooking oil for browning 
• 1 shallot stripped and generally cleaved 
• 5 ounces infant arugula 
• 2 tablespoons maple syrup pretty much to taste 
• Salt and pepper to taste 

Poached Eggs: 

• 4 eggs 
• 1 tablespoon refined white vinegar 

Turmeric Yogurt Sauce 

• 8 ounces plain Greek yogurt 
• 1-2 teaspoons turmeric pretty much to taste 
• 1 teaspoon powdered harissa or cayenne powder, to taste 
• 1/2 teaspoon garlic powder 
• A couple of sprinkles of water varying 
• Salt and pepper to taste 

Method: 

     Cook the Sweet Potatoes: 

1. Warmth the oil in a wide skillet over medium warmth. Include the sweet potatoes and cook for 15-20 minutes, turning normally, until relaxed and sauteed. Season with salt and pepper to taste. 
2. Add the shallot to the sweet potatoes and cook for 1 moment until marginally starting to relax. Include the maple syrup and hurl to cover. 
3. Move the sweet potatoes to the other side of the skillet. Add the arugula to the opposite side and season with salt and pepper. Cook for a couple of moments until withered. Mood killer the warmth and hurl to join. Put in a safe spot and keep warm. 

      Set up the Poached Eggs: 

1. Carry a little pot of water to a low bubble and include the vinegar. 
2. Strain the abundance whites of eggs through a strainer and move the egg to a ramekin. 
3. When the water is exceptionally low bubbling, cautiously drop the eggs into the 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock positions in the skillet. Cook for 3-4 minutes or until the whites have set. Utilizing an opened spoon, cautiously move the cooked eggs to a warm plate. Sprinkle with harissa or cayenne powder and salt. Put in a safe spot. 

    Set up the Turmeric Yogurt Sauce: 

1. In a bowl, join the yogurt with the turmeric, harissa (or cayenne) powder, garlic powder and rush to consolidate. Season with salt and pepper to taste. Include a couple of sprinkles of water and rush until wanted consistency is come to. It shouldn't be excessively dainty, yet you ought to have the option to shower it. 

To Serve: 

Partition the cooked potatoes and arugula among plates and spot two poached eggs over each dish. Shower with the yogurt sauce and sprinkle more harissa or cayenne powder on top. Appreciate! 

Nutrition: 

Calories: 393kcal | Carbohydrates: 50g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 333mg | Sodium: 261mg | Potassium: 1093mg | Fiber: 6g | Sugar: 24g | Vitamin A: 20600IU | Vitamin C: 15mg | Calcium: 348mg | Iron: 4mg