Inspired by Over Easy, a brunch spot on the windward side of Oahu, this Brunch Bowl is a great way to kickstart your morning. You can mix and match bites and find a combo that’s perfect for your liking—easy and fun to do when there’s such an array of textures and flavors. While this comes together quickly, many of the components can easily be prepared in advance, in case mornings aren’t your thing.
Ingredients
- Six large cherry tomatoes
- Olive Oil
- Salt and Pepper
- 2 strips bacon
- 2 eggs
- ½ avocado, sliced
- Sourdough, toasted and buttered
- Whole milk, plain Greek Yogurt
- Microgreens
Preheat oven to 400 degrees F.
Toss tomatoes lightly with olive oil, place on a rimmed baking sheet, and season with salt and pepper (a heavy pinch of each). On the same sheet pan, lay out two strips of bacon. Roast 15-20 minutes, or until tomatoes have softened and burst and bacon is crisp (I like really crispy bacon and cook all the way up to 20 minutes).
Meanwhile, bring several cups of water to a boil in a medium saucepan. Once water is boiling, lightly lower two eggs in using a slotted spoon, adjusting the heat so it’s a vigorous simmer or light boil. Cook for 6 ½ minutes. Transfer eggs to a bowl of ice water and chill until mostly chilled (a few minutes). Gently crack eggshells and peel.
To assemble, spread a generous shmear of plain Greek yogurt in a serving bowl. Place two sliced eggs on top (I like to season with salt and pepper–eggs can really stand up to a lot of salt). Neatly arrange cooked bacon, roasted tomatoes, sliced avocado, micro greens, and toast, sprinkle with additional salt (now is the time to break out a good, crunchy flake sea salt) and pepper.
Play around with flavor combos and build the perfect bite–usually by the end everything is mashed up and I spread on the toast.
Note
- This can be easily increased to serve as many people as necessary. It’s barely a recipe, so easy to scale up, just use the same temps and cook times for more ingredients.
- Eggs may be soft-boiled several days in advance and stored (in shell) in the fridge.
- Bacon and tomatoes may be roasted in advance, refrigerated, and brought to room temperature prior to serving
