Hmmm….What to do with leftover chili? Look no further than my White Chicken Chili Breakfast Bowl. It’s one way to ensure that you start the morning off on the right foot! This breakfast dish is full of flavour, hearty and will keep you feeling full and energized until lunch. Talk about a winning breakfast!
My White Chicken Chili Breakfast Bowl starts off with my homemade White Chicken Chili recipe and is topped off with a perfectly fried egg ('hello', jammy or runny yolk!), avocado, sharp cheddar cheese, cilantro, store-bought or homemade salsa, a dollop of sour cream and a lime slice. Doesn’t that sound delicious?! And, delicious it is! All the ingredients combine to create one of the most vibrant, exciting and satisfying spoonfuls!
Frying an egg can be daunting! If you’re often left with an overcooked yolk or egg whites that haven’t completely set, then I’m here to help! My quick and easy cooking technique will help you fry an egg like a pro. I’ve been using this method for years and it never disappoints. So, here we go:
Crack an egg into a small bowl. This will help you avoid the dreaded egg shell in your skillet.
Use a non-stick skillet to prevent the egg from sticking.
Vary the temperature - Set the skillet over medium heat, add the oil and let it heat up until it glistens. Once hot, reduce the heat to medium-low, to cook the egg.
Cover the skillet with a lid. Yes, cover! Covering the egg allows the egg to cook evenly, producing a tender yolk and fully cooked whites.
Set a timer for 2 minutes and 30 seconds, if you prefer a runny yolk then it's 3 minutes for a jammier version. Voila - a perfectly fried egg! It’s that easy!
This breakfast bowl comes together in under 10 minutes and couldn’t be easier to make! Despite its name, this dish works equally well for brunch, lunch or even dinner. Serve it alongside some tortilla chips, a piece of cornbread or a slice of your favourite bread and enjoy! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Serves: 1
Ingredients:
1 1/2 cups homemade White Chicken Chili
1 large egg
1 Tbsp olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tbsp sharp white cheddar cheese, grated
1 Tbsp fresh cilantro leaves, finely chopped
2 Tbsp store-bought or homemade salsa (See Notes below)
1/2 Tbsp sour cream
1/2 avocado, peeled and cut into 1/4 inch slices
Slice of lime, as garnish
Instructions:
Crack an egg into a small bowl and set aside.
To a non-stick skillet, set over medium heat, add the olive oil. Once hot, reduce the heat to medium-low, add the egg and season with salt and pepper.
Cover the skillet with a lid and cook for a total of 2 minutes and 30 seconds - 3 minutes, depending on your desired level of doneness. Remove the cover and carefully transfer the egg to a plate and set aside.
Using the stovetop or microwave, reheat the White Chicken Chili to your desired temperature.
Transfer the chili to a serving bowl and top with a sprinkling of cheddar cheese and cilantro. Lay the fried egg over top.
Garnish with avocado slices, a dollop of sour cream, a few spoonfuls of salsa and a lime slice. Serve and enjoy!
Notes:
Variety is the Spice of Life: I love using a mixture of salsas in this recipe - including Salsa Roja and Salsa Verde. Either store-bought or homemade will do! Not only does the combination of salsas yield a beautiful and colourful presentation but it creates a depth of flavour you can’t achieve with just one type of salsa. Talk about a symphony of flavours in a spoonful! Salsa Roja, a tomato based salsa, adds richness and incremental depth of flavour to this breakfast bowl. While, Salsa Verde, a tomatillo based salsa, adds brightness, tanginess and smoke. Enjoy this breakfast bowl with a few spoonfuls of a single type of salsa or double the trouble and double the fun with both!
