Skillet Fried Egg Breakfast Bowl
Yield: 2 servings
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 the oil to a large cast iron skillet and warm over medium heat. Once hot, arrange the sweet potatoes in an even layer and cover. Cook covered for four minutes on each side.
Heat a separate skillet over medium heat. Once hot, add the remaining oil, mushrooms, and soy sauce. Cover and cook for five minutes or until tender, stirring occasionally.
When done, 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 for 2 minutes or until the whites are cooked. Add the cooked eggs to the serving bowls.
Top the bowls with a few dashes of Tabañero Peach Bourbon Hot Sauce and fresh parsley. Serve fresh and warm.
Heat a separate skillet over medium heat. Once hot, add the remaining oil, mushrooms, and soy sauce. Cover and cook for five minutes or until tender, stirring occasionally.
When done, 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 for 2 minutes or until the whites are cooked. Add the cooked eggs to the serving bowls.
Top the bowls with a few dashes of Tabañero Peach Bourbon Hot Sauce and fresh parsley. Serve fresh and warm.