Otherwise known as “The Bowl” in our house, people can get downright grumpy if there are no sweet potato medallions in the fridge to use as the base for this bowl. So, if you haven’t made those yet, go to my sweet potato medallion post and make those first. This breakfast bowl is seriously good food, hits almost all of the solid nutrition requirements and will keep you pleasantly full until lunchtime or beyond.
Ingredients:
- 6-8 cups of water
- 1 Tablespoon apple cider vinegar
- 2 eggs
- 1/2 avocado, sliced
- sweet potato medallions
- sriracha
Boil about 6-8 cups of water and 1 Tablespoon of apple cider vinegar on the stove in a pot. Crack two eggs into a small bowl making sure not to damage the yolk. When the water reaches a rolling boil, take a whisk and briskly whisk in a circle so it forms a vortex. Remove whisk quickly and pour eggs in immediately. Set timer for 3 minutes. While eggs cook, reheat 10-15 sweet potato medallions in a bowl. When timer goes off, remove eggs from water with a slotted spoon. Place gently on top of sweet potatoes. Salt and pepper the eggs. Put avocado pieces on top and sprinkle with sriracha. Enjoy the best Breakfast Bowl out there! Destined to be put on Repeat!