Sunny Side Up Egg over Roasted Cauliflower and Bacon with Potato Hash


For vegetarians, you can forgo the bacon—but otherwise this is a delightful breakfast or brunch, carefully crafted by the folks over at Good Eggs.


  • 1 head of cauliflower, cut into florets
  • 1 bok choy head, cut and quartered
  • 1 small red onion, sliced
  • 2-3 strips of bacon, sautéd and cut
  • 3 tablespoons parsley, finely chopped, as garnish
  • 1 tablespoons extra virgin olive oil
  • 1 medium Russet or Yukon Gold potato, shredded
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 eggs, pastured


  1. Place strips of bacon on a pan over medium heat. Sauté for 30 seconds on each side, or until crispy. Place on a paper towel to de-grease the strips a bit and set aside. In the same pan, sauté the sliced red onion for about 3-5 minutes. Add the cauliflower florets to the mix and sauté until lightly browning around the edges, about 7 minutes.
  2. Take the bok choy and place in pan as well. Cover the pan and turn down to low, letting the cauliflower caramelize slowly for 12 minutes.
  3. Toss and set aside.
  4. For potato hash:  Place olive oil in a new pan. Cook shredded potatoes in pan for 3 minutes. Add any spice that you may like—including salt and pepper. Cook for another 1-2 minutes, making sure the potatoes are not sticking to the bottom of the pan. Cover and let cook for a few more minutes
  5. Remove the hash brown and plate.
  6. For the egg: Place in the pan with any leftover olive oil or bacon grease. Cover the eggs for about 3 minutes or until it's to the consistency you like. Place over potato hash or cauliflower!






Vegetarian Dairy-free Gluten-free Nut-free Paleo