YOUR SOLIN GENERATED RECIPE
Mackerel and Egg Breakfast Bowl
Sautéed broccoli and roasted sweet potatoes create a warm base for flaky mackerel and jammy eggs, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
4 oz Mackerel
2 large Boiled eggs
1 cup Broccoli florets
0.13 cup Roasted sweet potato
1 tsp Lemon juice
0.13 tsp Sea salt
0.13 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Place the broccoli florets in a small skillet with two tablespoons of water, cover, and steam over medium heat for 3 minutes until tender-crisp.
Add the pre-roasted sweet potato cubes to the skillet during the last minute of steaming to warm them through.
Peel the pre-boiled eggs and slice them in half lengthwise.
Drain the mackerel if canned, or remove the skin if smoked, and gently flake it into bite-sized pieces using a fork.
Arrange the warm broccoli and sweet potatoes in a wide bowl, then top with the flaked mackerel and the egg halves.
Drizzle the lemon juice over the fish and vegetables, then season the entire bowl with sea salt, black pepper, and red pepper flakes.