Breakfast Bowl Recipe

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse and pat dry.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering.

Add potatoes in an even layer. Cook undisturbed 6–8 minutes until bottoms brown, then stir/flip occasionally for another 8–10 minutes until tender and golden.

Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Stir in 1 tbs chopped parsley, keep warm and set aside.

In a separate skillet over medium heat, add bacon slices and cook until crisp, about 6–8 minutes, turning once. Transfer to paper towel-lined plate and roughly crumble when cool.

Using the same skillet (drain excess bacon fat leaving about 1 tbs), add andouille sausage slices and cook 3–4 minutes per side until nicely browned. Transfer to plate and keep warm.

Quickly add diced ham to the pan for 1–2 minutes to heat and get light color. Combine bacon, sausage and ham and hold warm.

Preheat oven broiler or set skillet to medium-high. Toss 1/2 cup sliced red pepper and 1/2 cup thinly sliced yellow onion with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Spread on a sheet pan and roast under broiler 4–6 minutes, tossing once, until edges char and vegetables are softened. Alternatively, sauté in a hot skillet 6–8 minutes until softened and lightly caramelized.

Remove and keep warm.

In a small bowl, combine 2 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tbs chopped cilantro, 1 tsp minced garlic, 1/2 tsp red wine vinegar, 1/4 tsp red pepper flakes and 1/4 tsp salt.

Mix thoroughly until smooth. Keep at room temperature to remain spreadable; reserve a spoonful for finishing the bowl.

Set a heatproof bowl over (but not touching) simmering water to create a double boiler. Whisk 2 egg yolks and 1 tsp lemon juice until slightly thickened.

Slowly drizzle in 4 tbs hot melted butter while constantly whisking until sauce is emulsified and thickened (3–5 minutes). If sauce becomes too thick, whisk in 1–2 tsp warm water.

Season with 1/4 tsp salt and 1/2 tsp coarsely cracked black pepper. Keep warm (off heat) until ready to plate.

Bring 1000 ml water and 1 tsp white vinegar to a gentle simmer in a medium saucepan. Reduce to a very gentle simmer so the surface shows occasional ripples.

Crack each large egg into a small cup. Swirl the water gently with a spoon to create a slight vortex and slip each egg into the water one at a time.

Poach eggs 3–3.5 minutes for soft runny yolks (or 4 minutes for slightly firmer). Remove with a slotted spoon and drain briefly on paper towel.

Lightly brush both sides of 2 slices mint focaccia with 1 tsp olive oil and toast in a skillet or oven until warm and slightly crisp, about 2–3 minutes per side.

Toss 1 cup arugula with a pinch of sea salt and a small drizzle (optional) of olive oil, if desired.

Divide potato hash between two shallow bowls (about 1 cup hash per serving).

Arrange roasted onions & peppers (about 1/4 cup), andouille slices (3 oz), crumbled bacon (2 slices worth), and diced ham (1.5 oz) over the potatoes.

Place a small spoonful of chimi butter near the proteins so it melts slightly onto the warm components.

Nestle one poached egg on top of each bowl.

Spoon 1–2 tbs peppercorn hollandaise over each egg.

Add a handful of arugula to each bowl and place a slice of toasted mint focaccia on the side.

Finish with a sprinkle of microgreens or extra parsley, a pinch of sea salt flakes and a crack of black pepper.