Byo Breakfast Bowl Recipe
2 Eggs any style, choice of 3 sides, layered in bowl.
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Ingredients
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Eggs
Choice of Sides (choose 3)
Toppings & Condiments (optional)
Method
Prep Sides
If using potatoes (crispy)
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 3/4 cup diced pre-cooked or par-cooked potatoes in a single layer, season with a pinch of salt and pepper, and cook 6–8 minutes, flipping occasionally, until golden and crisp. Reduce heat to low and keep warm in the pan.
If using sautéed spinach
In a separate small skillet, add 1 teaspoon oil or butter over medium heat. Add 1/2 cup washed spinach and a pinch of salt. Cook, stirring, 1–2 minutes until wilted. Transfer to a small bowl and keep warm.
If using roasted cherry tomatoes
Toss 1/2 cup cherry tomatoes with 1 teaspoon oil and a pinch of salt. Roast on a baking sheet at 425°F (220°C) for 8–10 minutes until blistered, or sauté in a skillet 6–8 minutes until softened. Keep warm.
If using black beans
Rinse and drain 1/2 cup canned black beans. Warm in a small pot over low heat with a splash of water and pinch of salt, stirring until heated, about 3–4 minutes.
If using avocado or cheese
Slice 1/2 cup avocado just before assembling to prevent browning. Measure 1/4 cup shredded cheese and keep ready.
Cook Eggs
General
Choose your preferred egg style below. Use the 1 tablespoon butter or oil and 1/4 teaspoon salt + 1/8 teaspoon pepper listed in the Ingredients section.
Sunny-side up or fried (over-easy/medium/hard)
Heat a nonstick skillet over medium heat and add the butter or oil. Once shimmering, crack 2 eggs into the pan (or crack into a small bowl first and slide in). Reduce heat to medium-low. Cook sunny-side up 2–3 minutes until whites are set but yolks still runny; for over-easy/medium flip gently and cook 20–45 seconds depending on doneness desired. Season with salt and pepper.
Scrambled
Crack 2 eggs into a bowl, whisk with a pinch of salt and pepper. Heat the butter or oil in a nonstick skillet over medium-low, pour eggs in and stir continuously with a spatula, scraping the pan, until curds form and eggs are softly set, about 3–4 minutes. Remove from heat just before they look fully firm; residual heat will finish them.
Poached
Bring a saucepan of water to a gentle simmer and add a tablespoon of vinegar (optional). Crack one egg into a small ramekin. Create a gentle whirlpool and slide the egg in, poach 3–4 minutes for a runny yolk or 5 minutes for firmer. Repeat for second egg. Remove with a slotted spoon and drain on paper towel. Season lightly with salt and pepper.
Assemble Bowl
Select any three side components you prepared (for example: 3/4 cup crispy potatoes, 1/2 cup sautéed spinach, 1/2 cup roasted cherry tomatoes). Arrange them in a shallow serving bowl in separate sections or layered as you prefer.
Place the two cooked eggs on top of the sides in the center or slightly off-center so yolks (if runny) mingle with the sides when broken.
Add optional toppings: spoon 1 tablespoon sour cream or Greek yogurt, 1 tablespoon salsa or hot sauce, sprinkle 1 tablespoon chopped chives or cilantro, and a pinch (1/4 teaspoon) of everything bagel seasoning or additional salt/pepper to taste. Scatter 1/4 cup shredded cheddar over warm ingredients if desired so it melts slightly.