I think you'd be hard pressed to find someone that doesn't enjoy a rib-sticking egg and potato breakfast bowl. But this weekend, I swapped the hashbrowns and homefries for tater tots. So crispy, so creamy, and the perfect bed for soft-scrambled eggs. Bright pico and avocado keeps this bowl feeling fresh and flavorful.
Pro Tip - this recipe concept is great for entertaining! Cook up a big bowl of tater tots and scrambled eggs and encourage your guests to bring a topping...cheese, salsas, fresh veggies, breakfast meats, aioli. Serve the spread buffet-style, and let your guests build their own bowl.
Tater Tot Egg Scramble Bowl
Ingredients
For the pico
· 1 tomato, seeded and diced
· 1 tbsp minced jalapeno
· 1 tbsp minced red onion
· 2 tbsp cilantro, chopped
· Juice of a lime
For the scramble bowl
· 3 cups frozen tater tots
· 4 eggs
· Salt & pepper
· ¼ cup shredded cheddar cheese
· 2 bacon slices, cooked and crumbled
· 1 small avocado, sliced
· Hot sauce, optional
For the pico… combine all ingredients in a bowl and set aside.
For the scramble bowl… cook the tater tots per package instructions until golden brown and crispy (air fryer recommended).
While the tots cook, prepare the eggs. Crack the eggs into a medium bowl. Whisk vigorously until frothy. Heat a small nonstick skillet over very low heat. Grease pan with nonstick spray. Add the eggs. Season the eggs to taste with a pinch of salt & pepper. Drag a small rubber spatula or wooden spoon across the pan every 5-10 seconds to create large egg curds. Continue to cook the eggs for another 2-3 minutes. The eggs should still look slightly wet and soft – if dry in the pan, they will be overcooked in the bowl. Remove from the heat. Top with cheese.
Add a heaping serving of tots to a bowl. Top the tots with a serving of eggs and crumbled bacon. Top with a generous spoonful of pico and slices of avocado. Add a few dashes of hot sauce, if desired.
Serves 2
Notes
Swap the bacon for cooked and crumbled breakfast sausage or chorizo!
Gluten Free Friendly!
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