Morning Harvest Breakfast Plate with Micro Bok Choy

INGREDIENTS:

For the Breakfast Spread: 6 slices of thick-cut bacon 4 large eggs 4 medium potatoes, diced (Yukon Gold or Russet recommended) 1 medium onion, finely chopped 1 red bell pepper, diced 2 tablespoons olive oil 1 teaspoon smoked paprika ½ teaspoon garlic powder - Salt and pepper to taste ½ cup shredded cheddar cheese (optional) ----- For Topping: 1 cup AeroFarms micro bok choy

INSTRUCTIONS:

1. Cook the Bacon:
– Heat a large skillet over medium heat and cook the bacon until crispy. Remove from the pan and set aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the pan.

2. Prepare the Potatoes:
– In the same pan, add olive oil and diced potatoes. Cook over medium heat for about 8–10 minutes, stirring occasionally.
– Add the chopped onion, red bell pepper, smoked paprika, garlic powder, salt, and pepper. Cook for another 5–7 minutes, or until the potatoes are golden and crispy.

3. Cook the Eggs:
– In a separate pan, cook the eggs to your preference (fried, scrambled, or sunny-side-up). Season with salt and pepper.

4.Assemble the Spread:
– On a large serving platter or individual plates, layer the crispy potatoes, eggs, and bacon. Sprinkle shredded cheddar cheese on top if desired.

5. Top with Micro Bok Choy:
– Garnish the entire spread with fresh micro bok choy. Serve immediately and enjoy!