Pancetta & Egg Breakfast Bowls with Potatoes, Bell Pepper & Sour Cream
Breakfast

Pancetta & Egg Breakfast Bowls

with Potatoes, Bell Pepper & Sour Cream

30 MIN
$16.99 2 Servings
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From the Test Kitchen

Kickstart your day with these flavorful breakfast bowls, which feature roasted pepper, potatoes, and pancetta topped with a smoked gouda-smothered egg and a drizzle of spicy sour cream.
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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Pancetta & Egg Breakfast Bowls with Potatoes, Bell Pepper & Sour Cream
Title
  • 3 oz Diced Pancetta
  • ¾ lb Potatoes
  • ¼ cup Sour Cream
  • 2 Pasture-Raised Eggs
  • 2 oz Smoked Gouda Cheese
  • 1 bunch Chives
  • 1 Tbsp Hot Sauce
  • 1 Bell Pepper
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 off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thinly slice the chives.

Roast the vegetables & pancetta
2 Roast the vegetables & pancetta

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the pepper pieces and pancetta to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Cook the eggs & serve your dish
4 Cook the eggs & serve your dish

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. Top with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables and pancetta topped with the cooked eggs and spicy sour cream. Garnish with the sliced chives. 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 off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thinly slice the chives.

2 Roast the vegetables & pancetta

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the pepper pieces and pancetta to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.

Roast the vegetables & pancetta
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the eggs & serve your dish

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. Top with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables and pancetta topped with the cooked eggs and spicy sour cream. Garnish with the sliced chives. Enjoy!

Cook the eggs & serve your dish
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