Spicy Egg Breakfast Bowls with Sesame Roasted Potatoes & Mushrooms
Breakfast

Spicy Egg Breakfast Bowls

with Sesame Roasted Potatoes & Mushrooms

35 MIN
$15.99 2 Servings
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From the Test Kitchen

These comforting breakfast bowls get a spicy kick from rich eggs fried atop piles of chili crisp oil, plus the gochujang sauce spooned on top. It's perfectly balanced by a base of potatoes and mushrooms roasted with nutty sesame oil.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Spicy Egg Breakfast Bowls with Sesame Roasted Potatoes & Mushrooms
Title
  • 2 Pasture-Raised Eggs
  • ¾ lb Potatoes
  • 4 oz Mushrooms
  • 2 Scallions
  • 4 tsps Chili Crisp Seasoning
  • 2 tsps Honey
  • 2 Tbsps Mayonnaise
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut the mushrooms into bite-sized pieces. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops.
Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes, mushroom pieces, and prepared white bottoms of the scallions on the foil. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the sauce
3 Make the sauce

Meanwhile, in a bowl, combine the honey, mayonnaise, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Fry the eggs & serve your dish
4 Fry the eggs & serve your dish

Once the vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like (reserving a pinch for serving), depending on how spicy you’d like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, 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 roasted vegetables topped with the fried eggs and sauce. Garnish with the remaining chili crisp and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut the mushrooms into bite-sized pieces. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops.
2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes, mushroom pieces, and prepared white bottoms of the scallions on the foil. Top with the sesame oil and a drizzle of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Make the sauce
3 Make the sauce

Meanwhile, in a bowl, combine the honey, mayonnaise, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

4 Fry the eggs & serve your dish

Once the vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like (reserving a pinch for serving), depending on how spicy you’d like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, 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 roasted vegetables topped with the fried eggs and sauce. Garnish with the remaining chili crisp and sliced green tops of the scallions. Enjoy!

Fry the eggs & serve your dish
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