1/8teaspoonchipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
1/8teaspoonsalt
For the bowl:
2eggs, fried to your liking
1/2avocado, sliced
small handful microgreens, optional
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Method
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.