Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

breakfast bowl on a table with coffee and avocado on the side

I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

fork cutting through egg yolk on a breakfast bowl

What You’ll Need To Make The Ultimate Breakfast Bowl

Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

close-up image of a runny egg yolk on a breakfast bowl

Adjust This Recipe To Your Dietary Needs

Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

Ultimate Breakfast Bowl (a Maman Copycat!)

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Recipe by Samantha Course: BreakfastDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the potatoes:
3-4 yellow potatoes, cut into 2-inch pieces
1 tablespoon avocado oil
salt, to taste
For the bourbon bacon jam:
1 pound bacon, cut into 1-inch pieces
1 yellow onion, sliced
1/4 cup bourbon
1/4 cup maple syrup
3 tablespoons balsamic vinegar
small pinch cayenne pepper, optional
For the chipotle aioli:
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
1/8 teaspoon salt
For the bowl:
2 eggs, fried to your liking
1/2 avocado, sliced
small handful microgreens, optional

Directions

For the potatoes:
Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
Roast potatoes for 20 minutes, flipping them halfway through.
For the bourbon bacon jam:
Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.
For the chipotle aioli:
Add all chipotle aioli ingredients to a small bowl and whisk to combine.
For the bowls:
Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

Recipe Video

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Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

close-up image of avocado pasta with roasted garlic and tomatoes on a plate

What You’ll Need To Make Avocado Pasta

Avocado – LOL, duh! Pick up two perfectly ripe avocados for this plant-based recipe. To know whether your avocados are ripe or not, give them a gentle squeeze. If the skin gives a tiny bit then they’re ready to eat! Though if your avocados feel hard as rocks, leave them out at room temperature for another day or two until ripe. I almost always buy a big bag of avocados while at the store, and use leftovers to make avocado toast in the morning – yum!

Fresh Herbs – Feel free to use any fresh herbs you’d like, or have on-hand! I used a combo of fresh basil and fresh parsley, which made for a perfectly fresh-tasting sauce. However, a bunch of fresh cilantro would taste equally as delicious.

Garlic – Plenty of garlic is necessary for this avocado pasta recipe! We pretty much use an entire garlic bulb between the roasted garlic and tomatoes, and the avocado sauce. When roasted, garlic releases intense flavor which is straight up heavenly. I could eat roasted garlic all by itself, it’s that good! Together with the tomatoes, olive oil, and a little bit of salt and pepper – the roasted garlic in this recipe is to-die-for.

overhead image of avocado pasta on two plate

Tips and Tricks

Use any pasta shape you’d like! I used bow-ties since they’re what I had, but shape truly makes no difference here. I can imagine this avocado pasta tastes just as delicious with spaghetti, penne, fusilli, elbows, etc.
Remember to reserve half a cup of pasta water! This pasta water will be added back into the pasta, after you’ve strained it, and added the avocado sauce in. The starches from the reserved water help your sauce latch onto the pasta.
Typically served hot, this pasta can also be served cold as an avocado pasta salad. For a cold pasta dish, cook up everything the same. Then, cover and leave to chill for about an hour before serving.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: This pasta is easily made gluten-free with the use of your favorite gluten-free pasta. Now my personal favorite gluten-free pasta is Jovial’s Brown Rice pasta, and is actually exactly what I used in the photos here!

Make it Paleo/Grain-Free: For a paleo pasta, simply use zucchini noodles or spaghetti squash in place of the pasta in this dinner recipe.

Avocado Pasta with Roasted Garlic and Tomatoes

0 from 0 votes

Recipe by Samantha Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 pound pasta, uncooked
For the roasted garlic and tomatoes:
1 pint grape tomatoes
6-8 garlic cloves, sliced
2 tablespoons olive oil
salt and black pepper, to taste
For the avocado sauce:
2 ripe avocados, peeled and pits removed
1/2 cup fresh basil, parsley, and/or cilantro
1/4 cup olive oil
2 garlic cloves
1 lemon, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 400° Fahrenheit. Make the roasted garlic and tomatoes by placing tomatoes and sliced garlic on a baking sheet, then drizzling with olive oil and seasoning with salt and pepper. Roast for 15 minutes or until soft and very fragrant.
While garlic and tomatoes roast, cook pasta in a large pot of salted water until al dente and reserve ½ cup pasta water.
While pasta cooks, add all avocado sauce ingredients to a blender and blend until smooth.
Once pasta is cooked, strain then add back into pot along with avocado sauce and reserved pasta water. Toss pasta in sauce before adding in roasted garlic and tomatoes, serve immediately.

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