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Dole Banana Farmer

6-Minute Egg Breakfast Bowl

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35 Minutes Total time 15 Minutes Prep time 20 Minutes Cook Time 344 Calories 4 Servings

Ingredients

Allergens: Eggs

Directions

  1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Prepare quinoa as label directs.
  2. Toss sweet potato, oil, and salt in a large bowl; spread in single layer on prepared pan. Roast 20 minutes or until potato is very tender; stir in arugula and quinoa. Makes about 6 cups.
  3. Fill medium bowl with ice and cold water. Heat 6 cups water to a boil in medium saucepan over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium-low; simmer 6 minutes. With slotted spoon, transfer eggs to ice water; cool and peel.
  4. Serve sweet potato mixture topped with egg, onions, avocado, tomatoes, and hot sauce.
Breakfast Snacks Vegetarian Gluten-free Eggs

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