Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Kickstart your day with these delightful breakfast bowls, which feature roasted bell pepper and potatoes (finished with melty fontina) topped with avocado, fried eggs, and a drizzle of bright basil pesto.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Once the pepper starts roasting, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished vegetables topped with the seasoned avocado and fried eggs. Drizzle with the pesto. Enjoy!
Tips from Home Chefs