Ditch the bagel and start the day with this next-level breakfast bowl instead!

Directions

1. Bring a pot of water to boil and add the eggs. Boil for 7 minutes and transfer to an ice bath to cool. Reserve.*
2. Make creamy dill sauce: combine Greek yogurt, lemon juice, and dill in a small bowl and set aside.
3. Add cubed potatoes to a microwavable bowl and top with 1/2 tablespoon of the ghee. Cover with plastic wrap and microwave for 2 minutes. Stir potatoes around, re-cover with plastic wrap and microwave for an additional 2 minutes.
4. Bring a pan to medium heat and add 1 to 1.5 tablespoons of ghee. Add potatoes and spread them into a single layer. Sprinkle with salt and cook 4-5 minutes without moving them. Then flip potatoes to brown on the other side.
5. Sprinkle potatoes with 1 tablespoon of everything but the bagel spice mix and cook for another minute.
6. Divide the potatoes and salmon between 2 bowls and top with mixed greens, sliced cherry tomatoes, sliced avocado, and halved soft boiled eggs.
7. Drizzle with creamy dill sauce.

Farm Team Tips