Breakfast Bowl With Fried Eggs Yogurt And Vegetables Recipes

ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA

Steps:

• Preheat oven to 375 degrees.
• Spray baking sheet with coconut oil cooking spray.
• Add chopped sweet potato, russet potato, bell pepper, and onion in a large bowl, sprinkle with chili powder, turmeric, salt, garlic powder, and toss until veggies are well coated by seasonings.
• Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.
• Meanwhile, cook eggs in skillet on stove top on medium heat. I prefer my eggs over easy, so the yoke is still soft and spills out on the veggies. However, cook them to your preference.
• For the Sriracha sauce, add all ingredients to NutriBullet or food processor and blend until a smooth consistency is reached.
• Once veggies are cooked, remove from over and divide into two plates or bowls. Top with egg and avocado slices, then drizzle with Sriracha sauce, and sprinkle with finely chopped fresh herbs. Serve!

JAMMY EGGS AND YOGURT BREAKFAST BOWL RECIPE

Steps:

• Bring a small pot of water up to a boil. When at a hard boil, add a large egg, straight from the fridge into the water. Set a timer for 6 minutes and 30 seconds.
• Swoosh a spoonful yogurt on a plate. I added an extra swoosh of hummus as well.
• Top with the vegetables. I prefer to keep my veggies on one side, for aesthetic reasons.
• Chill the egg in very cold tap water and peel. Slice in half and place on top of the vegetables. Finish with salt and pepper and enjoy!

BREAKFAST BOWL WITH FRIED EGGS, YOGURT, AND VEGETABLES

Steps:

• Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.