I am so excited for potato season. If I could eat potatoes three meals a day, I would. In fact, I plan to. But I’ve also recently been inspired by a friend of mine who eats more vegetables than anyone I’ve ever seen. She’s a doctor and an ultra-runner, so I look up to her a lot! Which is why I’m trying to eat more veggies for breakfast. I’m refusing to subscribe to the idea that greens are only for lunch and dinner (I think it was my Scottish family that embedded that in me).
So, with all those scattered ideas in mind, I present to you the delightful brunch bowl! Full of delicious energy for your day and relatively simple to make.
A note – I make my hollandaise either first before starting anything else, or last after everything is ready – because it requires such close attention. If I stop whisking for a moment I’ll get distracted and it’ll end up clumpy. Also, they totally sell powdered hollandaise at the store if you want to make it a little easier on yourself. No judgement here.
Veggie Brunch Bowl
Ingredients
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 4 tbsp cold butter
- 3/4 cup melted butter
Bowl
- 1 sweet potato
- 2-3 potatoes (basically you want equal volume sweet/white potatoes)
- 2-3 cups kale
- olive oil
- 4-5 strips thick cut bacon
- 1 egg
- 1 green onion
- salt & pepper
Instructions
Hollandaise Sauce
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Whisk yolks together. Add lemon juice and whisk until combined.
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Place the mixture in a saucepan over low heat. Add in half of the cold butter, stirring/whisking constantly until the butter melts. Continue stirring until mixture thickens.
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Remove the pan from heat and mix in the remaining cold butter until melted and consistent. Slowly add the melted butter, continuing to mix. Set aside & keep warm (give a stir every few minutes through the rest of prep).
Bowl
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Preheat the oven to 400F. Peel sweet potatoes (& regular potatoes if desired). Cube potatoes and add to an air-fryer at 375 for 15 minutes.
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Cut the bacon into 1 inch squares and add to a pan over medium heat to fry.
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Meanwhile, remove the stems from the kale and tear into bite-sized pieces. Massage with olive oil. Spread on a parchment lined baking sheet and bake at 400 until edges are crispy (about 6-8 minutes).
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When the bacon is just about done, move to one side of the pan and drain most of the grease. Return the pan to the burner and crack your egg into the pan – cook sunny side up or over easy to your preference.
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To assemble your bowl, use tongs to toss the potatoes, kale and bacon together. Place your egg on top, and drizzle the hollandaise sauce. Season with salt and pepper and use scissors to garnish with diagonal cuts of green onion. Voila!