Better-for-You BLT Breakfast Bowl
June 19, 2023
Crisp greens, fresh tomatoes, slices of warm potato, chunks of turkey bacon — and a perfectly poached egg. This salad is so appealing! We love how the creamy yolk breaks over all the fresh ingredients like a rich gravy, mixing with the avocado dressing to create a very satisfying meal.
SERVINGS
4
PREP TIME
15 min
COOK TIME
35 min
Ingredients
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1pound fingerling potatoes, rinsed and halved lengthwise
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4garlic cloves, smashed
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2teaspoons avocado oil
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½teaspoon smoked paprika
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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8strips turkey bacon
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4cups 50/50 spring greens and spinach mix
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2cups cherry tomatoes, quartered
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2cups microgreens
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L&B Everything Bagel Seasoning, for garnish
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1tablespoon white wine vinegar
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4L&B Large Organic Brown Eggs
For the avocado dressing:
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1avocado
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¼cup Greek yogurt
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2tablespoons freshly squeezed lemon juice
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½cup cool water
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2tablespoons minced fresh chives, plus more for garnish
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Directions
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1
Heat oven to 425 F. Line a rimmed sheet pan with parchment paper.
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2
To make the avocado dressing: In a blender or small food processor, combine the avocado, Greek yogurt, lemon juice, water and chives. Season with salt and black pepper. Blend until smooth. Cover and chill in the refrigerator until ready to use.
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3
To roast the potatoes: In a medium bowl, toss the potatoes and garlic with the avocado oil and paprika, and season with salt and black pepper. Bake for 30 to 35 minutes until crispy and fork-tender. Set aside.
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4
Meanwhile, cook the turkey bacon according to package instructions. Set aside.
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5
To poach the eggs: Fill a medium saucepan ¾ of the way with water and bring to a simmer over medium-high heat. Crack each egg into a small ramekin or bowl.
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6
Add the vinegar to the simmering water, and swirl the water with a wooden spoon to create a vortex. Gently drop the eggs into the swirling water, one at a time, recreating the vortex after each addition.
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7
Cover, remove the pot from the heat and let stand for 5 minutes. Using a slotted spoon, remove the eggs from the water and transfer them to a paper towel-lined plate.
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8
To assemble the bowls, divide the mixed greens, potatoes, tomatoes and microgreens between bowls. Crumble the turkey bacon on top. Drizzle the avocado dressing over the bowls, place one poached egg in each bowl and garnish with minced chives, L&B Everything Bagel Seasoning and black pepper. Enjoy!
Recipe adapted from: Two Peas and Their Pod
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