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Breakfast Bowl with Turmeric Yogurt Sauce_Hero

Breakfast Bowl with Turmeric Yogurt Sauce

This turmeric yogurt sauce is the new hollandaise sauce and tastes perfect in this breakfast bowl with turmeric yogurt sauce.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 393kcal


  • Skillet
  • Saucepan
  • Fine mesh sieve
  • 4 Ramekins


Sweet Potato Skillet:

  • 2 sweet potatoes peeled and cubed
  • 1 tablespoon neutral cooking oil for frying
  • 1 shallot peeled and roughly chopped
  • 5 ounces baby arugula
  • 2 tablespoons maple syrup more or less to taste
  • Salt and pepper to taste

Poached Eggs:

  • 4 eggs
  • 1 tablespoon distilled white vinegar

Turmeric Yogurt Sauce

  • 8 ounces plain Greek yogurt
  • 1-2 teaspoons turmeric more or less to taste
  • 1 teaspoon powdered harissa or cayenne powder, to taste
  • ½ teaspoon garlic powder
  • A few splashes of water as needed
  • Salt and pepper to taste


Cook the Sweet Potatoes:

  • Heat the oil in a wide skillet over medium heat. Add the sweet potatoes and cook for 15-20 minutes, turning regularly, until softened and browned. Season with salt and pepper to taste.
  • Add the shallot to the sweet potatoes and cook for 1 minute until just barely beginning to soften. Add the maple syrup and toss to coat.
  • Move the sweet potatoes to one side of the skillet. Add the arugula to the other side and season with salt and pepper. Cook for a few minutes until wilted. Turn off the heat and toss to combine. Set aside and keep warm.

Prepare the Poached Eggs:

  • Bring a small saucepan of water to a low boil and add the vinegar.
  • Strain the excess whites of eggs through a sieve and transfer the egg to a ramekin.
  • Once the water is very low boiling, carefully drop the eggs into the 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock positions in the pan. Cook for 3-4 minutes or until the whites have set. Using a slotted spoon, carefully transfer the cooked eggs to a warm plate. Sprinkle with harissa or cayenne powder and salt. Set aside.

Prepare the Turmeric Yogurt Sauce:

  • In a bowl, combine the yogurt with the turmeric, harissa (or cayenne) powder, garlic powder and whisk to combine. Season with salt and pepper to taste. Add a few splashes of water and whisk until desired consistency is reached. It shouldn't be too thin, but you should be able to drizzle it.

To Serve:

  • Divide the cooked potatoes and arugula between plates and place two poached eggs on top of each dish. Drizzle with the yogurt sauce and sprinkle more harissa or cayenne powder on top. Enjoy!


Calories: 393kcal | Carbohydrates: 50g | Protein: 27g | Fat: 9g | Sodium: 261mg | Fiber: 6g | Sugar: 24g | Vitamin C: 15mg
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