Collective Meal Recipe

Preheat oven to 220°C (425°F). Cut baby potatoes in halves (quarters if large). Toss potatoes with 1 tbs olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp smoked paprika on a baking sheet. Roast for 20–25 minutes until golden and tender, shaking once halfway through.

While potatoes roast, finely dice red bell pepper and red onion. Set aside. Halve and pit avocado, slice just before serving and squeeze half a lemon over slices to prevent browning.

Bacon

In a large skillet over medium heat, add bacon strips in a single layer. Cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain.

Sausage

In same skillet, reduce heat to medium-low. Add sausage links and cook, turning occasionally, until browned and cooked through (internal temp 70°C/160°F) about 8–10 minutes. For extra flavor, brush 1 tbs maple syrup on sausages in the last 1–2 minutes.

Egg scramble (vegetarian option)

Whisk 4 eggs with 2 tbs milk, a pinch of salt and pepper. Melt 1 tbs butter in a nonstick skillet over medium-low. Add diced onion and pepper, sauté 2–3 minutes until softened. Pour eggs in and cook gently, stirring occasionally, until soft curds form, about 4–5 minutes. Stir in 30 g shredded cheddar and remove from heat.

Tofu scramble (vegan option)

Crumble 200 g firm tofu with your hands into bite-sized pieces. In a bowl mix 3 tbs chickpea flour with 60 ml water, 0.25 tsp garlic powder, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper to make a thin batter. Heat 1 tbs olive oil in a skillet over medium, sauté diced onion and pepper 2–3 minutes. Add crumbled tofu and cook 3–4 minutes. Pour chickpea batter over tofu, stirring until coating and cooked through, 3–4 more minutes. Finish with a squeeze of lemon and 1 tbs chopped chives. If using vegan cheese, fold in now.

In a small skillet, melt 1 tbs butter (or 1 tbs olive oil for vegan). Add baby spinach and a pinch of salt, sauté 1–2 minutes until wilted. Add a squeeze of lemon and remove from heat.

When potatoes are done, toss roasted potatoes with remaining 1 tbs olive oil if dry and adjust seasoning to taste.

Brush sourdough slices with 1 tbs olive oil or butter and toast in a skillet or under broiler until golden, about 1–2 minutes per side. Rub lightly with cut lemon if desired.

Divide roasted potatoes between two plates. Arrange chosen proteins (bacon/sausage or egg/tofu scramble) alongside. Add sautéed spinach, toasted sourdough, sliced avocado, and a small pile of mixed greens dressed simply with a squeeze of lemon and a pinch of salt.

Garnish scrambles with remaining chopped chives and extra cracked black pepper. Serve immediately so warm components stay hot.