When we’re pressed for time there’s nothing more convenient than getting our eggs, meat and cheese all together in one handy package, sometimes wrapped up in a hot biscuit, muffin or croissant, but with increasing frequency also available in a breakfast bowl.
Current QSR offerings include McDonald’s Fruit & Maple Oatmeal with cranberries, raisins and diced apples; and Taco Bell’s Mini Skillet Bowl of scrambled eggs, seasoned potatoes, melted cheese and pico de gallo, which can be customized with items including bacon, steak and guacamole. If these dishes can be provided via drive-thrus, what’s to stop them from being made with quinoa, seasoned rice or veggie hash and topped with kimchi, spiced veggie medleys, avocado, cashews or a soft cooked or fried egg?
Here are some real-life examples to spark creativity, whether for handing through a window or serving in-house:
- Crispy Rice Bowl: radish, scallion, onion, cucumber, tomato, fried egg, halloumi and lemon. (Ruby’s Café, NYC, only at Murray Hill location)
- Breakfast Grit Bowl: southern-style grits, smoked gouda, chorizo, salsa verde, cilantro, pickled jalapeño and poached egg. (Stomping Ground, Alexandria, Va.)
- The Jerusalem Bowl: warm wheat berries, lentils and barley, zahtar chicken, roasted green chilies and two fried eggs. (The Sycamore Kitchen, L.A.)
- Breakfast Bowl: brown rice porridge with avocado, lentil sprouts, kimchi, salsa verde and a spicy egg. (Hungry Pigeon, Philadelphia)
- Carolina Rice Bowl: with house-made green garlic pecan pesto, house ricotta, local pickled vegetables and a poached egg. (CBD Provisions, Dallas)
And each of them mixed together in one symphony of flavors!