Email to Cat      

BETA Breakfast Bowl

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Breakfast bowls let you think outside the cereal box when it comes to your morning meal. The ideas for these all-in-one meals are endless. Some bowls can take a savory grain-based turn, while sweeter versions can start with a scoop of yogurt topped with some fresh fruit, nuts, and flaked coconut. My favorite breakfast bowls includes some chopped bacon (B), scrambled eggs (E), tomatoes (T), and creamy avocado slices (A). When serving these bowls at brunch, I pass a basket of multigrain toast to go alongside."

List of Ingredients

◦  8 large eggs
◦  â…“ cup (2½ ounces) sour cream
◦  ½ tsp kosher salt
◦  8 strips bacon, cut into 1-inch pieces
◦  ½ cup (2 ounces) shredded extra-sharp Cheddar
◦  1 ripe avocado, pitted, peeled, quartered, and sliced
◦  8 grape tomatoes, halved
◦  ½ tsp freshly ground black pepper


Recipe

Whisk together the eggs, sour cream, and salt in a bowl.

Cook the bacon in a skillet over medium heat until crisp, 12 to 15 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon. Leave 2 tablespoons of the bacon fat in the skillet and discard the rest.

Pour the egg mixture into the pan, and using a spatula, cook over medium heat, stirring constantly, until the eggs are scrambled, 3 to 4 minutes.

Divide the scrambled eggs among four bowls and sprinkle the Cheddar over the eggs to melt.

Top each bowl with the avocado slices, tomato halves, cooked bacon, and a few grinds of pepper.


Makes 4 servings