This is a flexible, use-what-you-have everyday breakfast option that has become a seasonal varietal and just a very satisfying way to start any day. Sometimes we add full blown latkes to this, sometimes it is just various other veggies, raw, roasted and sautéed. The overall idea is to crate 3 levels + egg(s).
We generally do a roasted level at the bottom (potatoes, parsnips, carrots, etc), a raw level in the middle (tomatoes, avocados, corn, etc), and a sautéed level on top (red peppers, kale, onion, etc); basically whatever we have, and then an egg(s) on top (poached, generally, but others work).
This one is just, well, one example. Mix it up and make it work for you and your supplies.
For this specific example, which fills x2 bowls, you’ll need: x1 small yam or sweet potato, x2 small potatoes, x1 large carrot, x1 shallot, x6 brussel sprouts, 1/2 red pepper, x1 small avocado, 1/2 heirloom tomato, x4 eggs, 1 Tbsp lemon juice, olive oil, 1 Tbsp butter, water for poaching, salt, pepper, garlic powder and smoked paprika.
First, pre-heat the oven to 425.
Second, fill a medium pot with water and 1 Tbsp lemon juice. Bring to a boil, turn off heat and put the top on.
Peel and roughly chop the potatoes, yams and carrot and place in a small bowl – splash some olive oil on top, add some salt, pepper, garlic powder and paprika and toss well. Place all of these chopped veggies on an oiled baking sheet and place in pre-heated oven. Cook for 15-20 mins, turning once or twice with a spatula, until just soft and browned.
Chop the brussel sprouts into julienne-like pieces. We do this by cutting them in half from the top to the stem, but leaving the stem in tact (in other words, don’t cut through it, just up to it). Then we turn the knife 90 degrees and chop across the cut and into thin strips – discarding the stems. Chop shallot into thin strips as well. Chop the red pepper into small chunks.
Place some olive oil and a Tbsp of butter in a skillet and heat to medium. Place shallot and red pepper in heated pan and cook until just softening – 3-5 mins. Add shredded brussels, reduce heat and cook until just starting to brown – about 8-10 mins.
Chop avocado and tomato into medium sized pieces.
Bring your pot of lemon-water to a boil again, turn off heat and gently drop in x4 eggs, one at a time. They will float to the bottom. Cover the pot and let stand for about 5-mins. Don’t turn the heat back on.
Layer all of your pieces in the bowl: roasted veggies first, then raw tomatoes and avocado, then the sautéed brussels and peppers.
Gently scoop out the poached eggs with a large slotted spoon, allow all water to drain. Place eggs on top of the veggies.
Break yolks and enjoy!