Salsa Macha Brunch Bowl

Salsa Macha Brunch Bowl

Having friends over but nothing to feed them? Worry not. This brunch bowl will make everyone happy. The potatoes are very filling so a little goes a long way in terms of grocery shopping. The heat from the chilis, the silkiness of avocado oil, and that touch of Oaxacan chocolate in Casa De Laurel Salsa Macha add depth and richness to a basic brunch bowl. It’s a flavorful upgrade to a weekend favorite. Enjoy with a chilled tequila! 

Serves 2

Ingredients:

• 2 medium russet potatoes, diced
  

• 2 tablespoons avocado oil (plus more for frying)
  

• Salt and pepper to taste
  

• 1 ripe avocado, sliced
  

• 2 eggs
  

• 2 tablespoons Casa De Laurel Salsa Macha (or more to taste)
  

• Optional: fresh cilantro, lime wedges, pickled onions
  
  

Instructions:

1. Crisp the potatoes
    In a skillet over medium heat, add 2 tablespoons of avocado oil. Once hot, add diced potatoes. Season with salt and pepper and cook until golden and crispy, about 10 to 12 minutes, flipping occasionally. Set aside.
   

2. Fry the eggs
    In the same skillet, add a bit more oil if needed and fry eggs to your liking. Sunny side up or over-easy both work well.
   

3. Assemble the bowl
    Divide the crispy potatoes into two bowls. Top each with avocado slices and a fried egg.
   

4. Add Casa Macha
   Spoon Casa De Laurel Salsa Macha over everything. Use as much as you'd like.
   
   

Garnish and serve
Add a sprinkle of cilantro, a squeeze of lime, or a few pickled onions for an extra layer of flavor.