“Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.”— Bon Appetit
Bon Appetit is one of my favorite places to go for recipe inspiration. However, this recipe was a mild disappointment, and with as many recipes as they have on their site, not all of them can be winners. ALSO, I did some of improvisation, so the results could be my fault.
Let’s discuss, shall we?
I followed this recipe as written in regards to roasting the sweet potatoes and onions. I mixed all of seasonings with the olive oil, tossed with the potatoes and onion, and roasted as written. I did not follow the written directions for the bacon. I used morning star vegetarian patties instead.
I used purple leafy greens, and used a full cup of parsley. I believe the parsley needed to be more finely chopped, and cut in half to only half a cup. The large amount of parsley brightened up the salad too much.
There was also too much lemon. I would also cut this down all the way to just a squeeze of lemon on the lettuce.
Next was the major failure that was attempting to poach eggs. I should have used a saucepan as the recipe is written. I used a deep skillet. I also accidentally added a pinch of salt to the water. This disturbs the chemistry of the egg, simmering water, and vinegar. I watched a video, in the middle of poaching the four eggs, that mentioned the best way to get a perfectly poached egg is to use the freshest eggs possible. As in going to the store that morning to buy them. I used eggs that have been in my fridge for close a week or longer. It also mentioned stirring the water to create a vortex and dropping the egg into the vortex.
I did not do any of this and my eggs didn’t look anything close to perfectly poached eggs. And the turmeric stained my skillet and slotted spoon forever yellow.
I did add tomatoes, which also brightened up the salad too much. I added a dollop of homemade hummus instead of avocado, which I am so glad I did. It helped to bring earthiness back to the salad.
Feel free to try to make this on your own as Bon Appetit intended for it to be made, but I would still cut the parsley and lemon way down.
- ¾ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¾ teaspoon smoked paprika, plus more for serving
- 3 tablespoons olive oil, plus more for drizzling
- 1 medium sweet potato, cut into ¾-inch pieces
- 1 medium garnet yam, cut into ¾-inch pieces
- 1 small red onion, chopped
- Kosher salt, freshly ground pepper
- 12 slices bacon (about 12 ounces)
- 1 teaspoon finely chopped oregano
- ¼ cup distilled white vinegar
- 2 teaspoons ground turmeric
- 4 large eggs
- 8 ounces baby greens (about 10 cups)
- 1 cup dill sprigs
- 1 cup parsley leaves with tender stems
- 3 tablespoons fresh lemon juice
- 1 avocado, quartered lengthwise, thinly sliced
- Smoked sea salt (for serving; optional)
- Place a rack in the center of oven and preheat to 425°. Whisk garlic powder, cayenne, ¾ tsp. paprika, and 3 Tbsp. oil in a large bowl. Add sweet potato, yam, and onion and toss to coat; season with kosher salt and pepper. Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12–14 minutes for bacon and 25–30 minutes for sweet potato mixture. Remove bacon from oven and cut into 1″ pieces. Remove sweet potato hash from oven and toss with oregano.
- Pour 2″ water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.
- Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.
- Divide salad among bowls and top each with sweet potato hash, avocado, and a turmeric-poached egg. Sprinkle with smoked sea salt, if using, and more paprika.
Let me know how the recipe turned out for you in the comments below!