I love Egg Shop in New York.
And I love making bowls for myself, especially when I’m in single mode because my guy’s playing a concert and I don’t feel like cooking. I come up with experimental bowls using ingredients I always have in my fridge like eggs, quinoa, and avocado (ok, no, I don’t keep my avocados in the fridge, but you see what I’m trying to say). Yesterday, I even tried a bowl with ricotta, pear, Corsican honey, olive oil and sea salt, and, yes, there was something missing, but it’s a really good base for a recipe, I think…!
Anyway, let’s get back to the matter at hand. The reason I love Egg Shop is because they take the science of the bowl to a level beyond mine, and their concoctions are super inspiring. So we asked them to give us the recipe for my favorite bowl. Here it is, just for you!
Big kisses and have a great Sunday!
Egg Shop’s Spandex Breakfast Bowl
2 cups organic red quinoa
4 cups water
1 tbsp organic toasted sesame oil
3 tbsp organic shiro miso
1 bunch carrots
4 cups baby kale (or other hearty greens)
2 ripe avocados
1 cup unseasoned rice vinegar
1/4 cup organic tamari
1/4 cup extra virgin olive oil
2 cloves garlic, smashed
2 lemons, the juice and peel
3 tbsp cider vinegar
Peels carrots, discarding the outer layer. Using the peeler, make long, continuous ribbons of carrot and set to the side. Rinse and dry baby kale or other hearty greens. Peel and slice avocado.
Bring rice vinegar and 1/2 cup of water to a simmer, add garlic and the lemon peel. Pour mix over carrot ribbons and allow to cool. Cook quinoa in remaining water (boil, then cover and reduce heat).
Dilute miso with 1 or 2 tablespoons of water, mix with quinoa. Add sesame oil.
Fill a medium-sized pot half-full with water, add cider vinegar and pinch of salt (poaching liquid). Bring to boil. Poach the eggs.
Portion quinoa evenly into 4 bowls, fan avocado slices across center, pile picked carrot ribbons, add baby kale, and top with a poached egg. Dress each dish liberally with lemon juice, tamari and olive oil.