Santa’s sleigh isn’t the only thing dashing through the snow—this festive breakfast bowl by @chezchanelle is here to dash straight to your table! Featuring Grimm’s Sausage Toppers, crispy potatoes, perfectly poached eggs, and a flavour-packed chili garlic crunch, this dish is the ultimate way to fuel your holiday mornings. Whether you’re wrapping gifts or just wrapping yourself in a cozy blanket, this recipe will have you jingling all the way.
Ingredients
- 1 package of Grimm’s Sausage Toppers (use whatever flavour you’d like, but we used Kolbassa)
- 8 eggs
- 1 tsp vinegar
For the potatoes:
- 2 tbsp oil (avocado or other)
- 4 potatoes, peeled and cubed
- 2 tbsp cornstarch
- 1 tsp each of smoked paprika, cajun seasoning, garlic powder
For the chili garlic crunch:
- ⅓ cup avocado oil (divided)
- 3 cloves garlic, finely minced
- 2 tbsp red chili flakes (or more)
- ½ tsp salt
- 1 tsp red wine vinegar
- Chives for serving
Instructions
- For the breakfast bowl: wash and pat dry the cubed potatoes. Toss them in cornstarch followed by the seasonings. Preheat a skillet over high heat with oil. Add the potatoes and fry until cooked through, flipping often, about 10-15 minutes total.
- For the chili garlic crunch: warm up 2 tbsp of oil on medium high heat. Add the garlic and fry for 3-5 minutes, until golden brown and crunchy. Remove from the heat and stir in the chili flakes, rest of the oil, salt and vinegar. Set aside (leaving it in the pot with residual heat).
- Meanwhile, heat a separate skillet over medium heat. Add the Grimm’s sausage toppers and gently warm, flipping once, for about 5 minutes total.
- To poach the eggs, bring a pot of water to a low boil and add a tsp of vinegar. Use a spoon to create a whirlpool and drop cracked eggs into the centre. Poach until your desired doneness, about 2 minutes for medium.
- Assemble the bowls with potatoes, sausage toppers, eggs and finish with the chili garlic crunch and chives. Enjoy!
