- 6 large Eggs
- 1-2 tbsp White Vinegar (optional)
- 2 tbsp Olive Oil or any cooking oil
- 1 LB Sweet Potato, peeled cut into ¾ inch chunks
- ½ cup Red Onion, diced
- Salt and Pepper, to taste
- ½ cup Red Pepper, diced
- 2 cups PuraVida Roasted Brussel Sprouts & Bacon
- Salt and Pepper, to taste
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For the HashStep 1Heat oil in a large pan over medium-high heat.
Step 2Add the potatoes, onion and red pepper to the oil and sprinkle with the salt and pepper. Stir to combine.
Step 3Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are almost tender.
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Step 4Turn the heat to high, add Puravida Roasted Brussel Sprouts and Bacon, while stirring to combine. Cook on high for 2-5 more minutes or until vegetables are heated through.
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For the eggs:Step 5Fill a large pot with at least 4 inches of water and bring water to a boil.
Step 6Crack your eggs into small individual cups, so they're ready to pour into the water
Step 7Using a spoon, begin stirring the water in a large, circular motion, creating a tornado.
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Step 8With the tornado turning, add the eggs one at a time. The motion of the water will wrap the egg white around itself, so the egg stays together as it cooks.
Step 9Cook the eggs for 2 1/2 to 3 minutes, then remove with a slotted spoon.
TIP: Eggs can be made ahead by moving the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving. -
Step 10Serve the breakfast hash in a bowl, and top with an egg. Enjoy!
Garlic Herb Stuffed Brussels Sprouts
4 cups PuraVida Roasted Brussels Sprouts, ¼ cup Panko Breadcrumbs, 2 tbsp Fresh Basil, ½ Cup Vegan Parmesan, 1 Cup Almond Cream Cheese, 2 Garlic Cloves, Salt and Pepper, to taste,
Honey Mustard Brussels Bacon
1 LB Baby Potatoes, quartered or halved based on size, 3 tbsp Extra-Virgin Olive Oil, 1 clove Garlic, minced, 1 tsp Rosemary, fresh chopped, 1 tsp Parsley, fresh chopped, Salt and Pepper, to taste, 1 LB Steak (New York, Ribeye), 2 cups PuraVida Roasted Brussel Sprouts & Bacon, ¼ cup Your favorite honey mustard dressing, (Optional) Chopped cilantro, (Optional ) Diced avocadoss,
Roasted Brussels Sprouts with Dukkha Aioli
4 Cups PuraVida Roasted Brussels Sprouts, 2 Cups Mayonnaise, Juice of one lemon, 1 Garlic Head, ¼ Cup Olive oil, ¼ Cup Almonds, ¼ Cup Pistachios, 1 tsp Fennel Seeds, 1 tsp Coriander Seeds, 1 Tbsp Black Sesame Seeds, ½ tsp Cumin, Salt and Pepper, to taste,
Sweet Potato Breakfast Hash
6 large Eggs, 1-2 tbsp White Vinegar (optional), 2 tbsp Olive Oil or any cooking oil, 1 LB Sweet Potato, peeled cut into ¾ inch chunks, ½ cup Red Onion, diced, Salt and Pepper, to taste, ½ cup Red Pepper, diced, 2 cups PuraVida Roasted Brussel Sprouts & Bacon, Salt and Pepper, to taste,
We would love to see how you use Puravida products
