Brunch Bowl Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/2-inch cubes for even cooking. Pat dry with a towel.

Par-cook the potatoes in salted boiling water for 6 minutes until slightly tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the potatoes in a single layer (work in batches if needed). Cook without moving for 3–4 minutes to get a golden crust.

Stir and continue to cook, stirring occasionally, for another 6–8 minutes until potatoes are crisp and cooked through. Sprinkle smoked paprika, garlic powder, salt, and black pepper halfway through cooking and toss to coat.

Remove from heat and toss with chopped parsley. Keep warm while finishing other components.

Heat 1 tbs olive oil in a separate skillet over medium heat. Add sliced shallot and sauté 1–2 minutes until soft.

Add asparagus or zucchini and cook 3–4 minutes until tender-crisp. Add cherry tomatoes and cook another 1–2 minutes until they begin to soften.

Add baby spinach and cook until just wilted, about 30 seconds. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Combine rice vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan and heat just until sugar dissolves, about 1–2 minutes. Remove from heat and let cool slightly.

Place julienned carrot, sliced radish, and red onion into a jar or bowl and pour the warm pickling liquid over them. Let sit at least 15 minutes at room temperature (or refrigerate for up to 2 hours) before assembling. Reserve some pickling liquid if desired as vinaigrette.

In a small bowl combine 1/2 cup mayonnaise, minced garlic, chopped rosemary, 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt, and pinch of black pepper. Whisk until smooth and taste; adjust lemon, salt, or rosemary to preference. Refrigerate until ready to use.

Crack eggs into a bowl, add 3 tbs milk, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until homogenous and slightly frothy.

Heat 1 tbs butter in a nonstick skillet over low-medium heat until melted and foamy but not browned.

Pour eggs into the skillet. Stir slowly and continuously with a spatula, scraping the bottom, for about 2–3 minutes until curds begin to form but eggs are still creamy.

When eggs are mostly set but still slightly wet, sprinkle the grated cheddar evenly over the top. Fold the cheese into the eggs and cook another 20–30 seconds until melted but eggs remain soft. Remove from heat (carryover will finish cooking). Taste and adjust seasoning if needed.

Divide the homefries among 4 shallow bowls as the base (about 3/4–1 cup per bowl).

Arrange a generous portion of cheesy scrambled eggs (about 1 1/2 cups total, ~3/4 cup per 2 bowls depending on serving) in each bowl alongside a portion of the seasonal vegetables (about 1/4–1/2 cup per bowl).

Add a small spoonful (about 1–2 tbs) of quick pickled veggies to each bowl for brightness.

Drizzle 1–2 tbs rosemary garlic aioli over the eggs and vegetables, or serve aioli on the side.

Top each bowl with a generous pinch of microgreens and a light sprinkle of everything bagel seasoning if using. Serve with a lemon wedge on the side to squeeze over vegetables if desired.

Serve immediately while eggs are warm and homefries crisp.