CURE THE WORST HANGOVER WITH THE BEST FRIED EGG BREAKFAST BOWL FEATURING TABAÑERO PEACH BOURBON HOT SAUCE
New year, new me? No, just pass the hangover breakfast bowl with extra Tabañero hot sauce, please. Confetti is stuck in the carpet, party hats are crumpled, and stomachs are rumbling. When the clock strikes midday, hunger and headaches are the only things that need a resolution.
This breakfast bowl recipe will tell that throbbing headache that the New Year’s Eve party is officially over. Sweet potatoes bring the carbs, and fried eggs provide the protein. Sauteed spinach and mushrooms go on top — to overcompensate for last night’s champagne and shots. Devouring this fried egg breakfast bowl with Tabañero Peach Bourbon Hot Sauce makes the pain of being "fried" worth it.
Fried Egg Breakfast Bowl with Tabañero Peach Bourbon Hot Sauce Recipe
This fried egg breakfast bowl with Tabañero Peach Bourbon Hot Sauce recipe yields two servings. Total cook time is 30 minutes, long enough to remember last night’s bad choices but not long enough to regret them.
Equipment Used in this Recipe
- 1 large cast iron skillet
- 1 medium skillet
- 2 serving bowls
Ingredients
- 3 tablespoons of olive oil
- 1 large sweet potato, sliced into thin rounds
- 1 cup of portabella mushrooms, chopped
- 1 dash of soy sauce
- 1 pinch of sea salt
- 4 cups of spinach
- 2 large eggs
- 1 pinch of black pepper
- 2 dashes of Tabañero Peach Bourbon Hot Sauce
- Freshly chopped parsley to garnish
Instructions
Add half of the olive oil to a large cast iron skillet and warm over medium heat. Once the oil is hot, arrange the sweet potatoes in an even layer and cover. Cook the sweet potatoes on each side until golden and tender.
In a separate skillet, heat the remaining olive oil over medium heat. Add the chopped portabella mushrooms and a dash of soy sauce. Cover and cook for five minutes, stirring occasionally until tender.
Move the mushrooms to one side of the pan. Add the spinach and salt and saute for two minutes until wilted. Keep the heat on while transferring all of the vegetables into serving bowls. Top with the cooked sweet potatoes. Crack the eggs into the warm skillet and season with salt and black pepper.
Cook over medium heat for one minute, then cover and cook for another two minutes. The egg whites should be fully set, and the yolks should be runny. Slide one fried egg onto each vegetable bowl.
Top each bowl with a few dashes of Tabañero Peach Bourbon Hot Sauce and fresh parsley. Serve warm, and let the fiery, tangy hit of hot sauce be the final wake-up call.
Make the Holidays Hotter with Tabañero
Tabañero does hot sauce differently, providing an all-natural, gluten-free alternative to the vinegary nobodies of hot sauce. Now, with placements in grocery stores like Walmart, Meijer, and Winn-Dixie, Tabañero is bringing better hot sauce, taco sauce, and barbecue sauce to the masses. Whether a recipe calls for spicy, sweet, or zesty, Tabañero has the sauce.