Gluten-Free Breakfast Bowls
I’ll be honest, this is not a grab and go, on-the-run, late-for-work kind of breakfast. It’s a Sunday morning, sitting on the couch, reading the paper, sipping a hot cup of coffee kind of breakfast.
It is basically hash browns, scrambled eggs, and bacon but so much better! Better because it’s in a bowl. And better because of the custardy, creamy, absolutely delicious slowly scrambled eggs.
I learned how to make scrambled eggs this way from my Aunt Blanche in England. She got a small amount of eggs, milk with cream on top, and butter delivered to her doorstop daily. Everything was fresh and used that day.
The secret to these eggs is to first start with really good eggs. I like organic pastured eggs from Nature’s Yoke – they are the closest I have found to the eggs I had when we had chickens in the backyard. The next secret is really slow cooking and lots of stirring, this allows the protein in the eggs to stay beautifully tender and the result is almost like custard.
You might be tempted to skip the pickled shallots, but I urge you not to! They add the exact right amount of acid to this dish that is needed to cut the richness. And they are so simple to make. If you have ever watched “Beat Bobby Flay” you have noticed he makes these – A LOT! And he wins – A LOT! I’m just sayin’.
- ¼ cup grenadine
- ¼ cup red wine vinegar
- 1 shallot , thinly sliced and separated into rings
- 2 tablespoons unsalted butter
- 4 large pastured eggs
- 1 tablespoon organic heavy cream
- Kosher or fine sea salt
- Black pepper
- 1 tablespoon olive oil
- 1 ½ cups frozen hash browns
- 4 slices thick cut bacon , cut into ¼ inch dice
- 2 teaspoons chopped chives
- *Spicy ketchup , to serve
Bring the grenadine and red wine to a boil. Turn off the heat, add the shallots, and let sit until everything else is ready.
Melt the butter over low heat in a small, non-stick saucepan. Beat the eggs and cream along with a pinch of salt and pepper together until foamy and an even yellow color, no streaks. Add the eggs to the pan and cook gently, stirring well every 30 seconds. Cook until the eggs are cooked through, about 12-15 minutes. They may still look undercooked because they are so creamy.
While the eggs are cooking, make the hash browns and bacon. Heat the oil in a medium skillet over medium heat. Add the hash browns and a large pinch of salt and pepper. Cook, flipping them occasionally, until the are browned and crispy, about 12 minutes.
Put the bacon in a cold skillet, turn the heat to medium, and cook, stirring occasionally, until browned and crispy, about 8 minutes. Drain on paper towels.
Serve in bowls arranging the ingredients in separate piles for a nice presentation. Sprinkle the chives over the eggs. Drain the shallots and add to the bowl. Season with a sprinkling of salt and pepper.
*To make spicy ketchup just stir a little sriracha into ketchup, to taste.
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