Bok Choy Breakfast Bowls
baked and cut into 1/2″ cubes
baby bok choy
dried and crushed
Fresh Lemon Juice
Heat olive oil in a medium-sized pan over medium heat. Add garlic and the crushed chiltepin to the olive oil. Cook for 20 seconds.
Add the diced sweet potato to the skillet and sautee for about two minutes, or until the edges are slightly browned.
Add the baby bok choy to the skillet and pour the lemon juice over it. Sprinkle with sea salt and sautee for 1-2 minutes, or until the bok choy is wilted.
Meanwhile, poach* two eggs.
Divide the sweet potato and bok choy mixture between two bowls. Top each bowl with a poached egg. Sprinkle with salt and serve.
a great egg-poaching how-to.