Category Archives: Breakfast Bests

INGREDIENTS:

3/4 tsp          Garlic Powder

1/4 tsp           Cayenne Pepper

3/4 tsp          Smoked Paprika, plus more for serving

3 Tbs             Olive Oil, plus more for drizzling

1 md             Sweet Potato, cut into 3/4 inch pieces

1 md            Garnet yam, cut into 3/4 inch pieces

1 sm             Red Onion, chopped

tt                   Kosher Salt, Freshly Ground Pepper

12 slices       Bacon (about 12 ounces)

1 tsp              Oregano, finely chopped

1/4 cup         White Vinegar, distilled

2 tsp              Turmeric, ground

4 lg                Eggs

8 oz              Baby Greens (about 10 cups)

1 cup            Dill Sprigs

1 cup             Parsley Leaves with tender stems

3 Tbs             Lemon Juice, fresh

1 ea               Avocado, quartered lengthwise, thinly sliced

tt                   Smoked Sea Salt (for serving, optional)

INSTRUCTIONS:
Place a rack in the center of the oven and preheat to 425 degrees. Whisk garlic powder, cayenne, 3/4 tsp paprika and 3 Tbs 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 sweet potato hash from oven and toss with oregano,.

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 bow and gently slide egg into water. Repeat with the remaining eggs, waiting for the whites of the 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.

Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.

Divide salad among bowls and top each with sweet potato hash, avocado and a turmeric poached egg. Sprinkle with sea salt, if using and more paprika.

INGREDIENTS (Jam):

1 cup          Raspberries, fresh or frozen

1 tsp           Coconut Oil

1 Tbs          Chia Seeds

1 Tbs          Honey or Maple Syrup

INGREDIENTS (Overnight Oats):

1 cup           Steelcut Oats

2 Tbs           Chia Seeds

3/4 cup        Almond Mild

1 Tbs            Honey or Other Sweetener

DIRECTIONS (Jam):

For the jam, place your raspberries and coconut oil in a saucepan on medium heat. Stir until the berries have turned mushy and the juices are coming out, about 4-5 minutes. Add the honey/syrup and chia seeds. Keep stirring until it reaches your desired consistency (about 5-10 minutes) and then remove from the heat. Allow to cool down and then scoop into a container/jar and place in the fridge.

DIRECTIONS (Overnight Oats):

In a slow cooker, combine the oats, chia seeds, almond mild and sweetener in a bowl. Mix together until everything is interspersed (especially the chia seeds). Slow cook for one hour and then place on cancel/warm overnight.

In the morning place in a serving dish (ramekin etc) and add more milk if more moisture is needed. Top with raspberry jam, fresh berries or whatever else you desire.