Egg Shop’s Spandex Bowl
8 years ago by
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
Serves 4
Ingredients:
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
4 eggs
3 tbsp cider vinegar
Procedure:
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.
Bon appétit!
Egg Shop | 151 Elizabeth St, New York, NY 10012 | +1 (646) 666-0810
I always love a good savory bowl. The combos of seasonings give each just that certain personality. Interested in how you develop the base of your corsican honey etc bowl too! Thanks for sharing this!
Creativity is the first ingredient!! and yes very good products…
xoxo
Yael Guetta
http://www.ftwwl.com
Sounds yummy and healthy!! What a good start for breakfast! Love the avocado :)
http://www.swingsnowman.wordpress.com
Ohhh ça a l’air tellement bon!
Merci pour cette belle recette, je la teste dans deux week-end!
Des bisous
Petite and So What
Ouh alors là ça met en appétit! je sais ce qu’on va manger ce soir! ça donne la pêche pour un menu du dimanche soir :) merci pour cette recette super initiative!
bises et bon dimanche
why is it called Spandex bowl?
OOOOOHH what a great healthy and alkalizing recipe. Can’t wait to try it. I just had buckwheat pancakes for breakfast already today, but next Sunday
I’m in. Another easy, similar recipe is: left over brown rice fried in coconut oil, add 1 chopped tomato, a hand full of spinach, a half an avacado, sea salt
And a spritz of tamari and eat. An added egg would work as well. It’s fast and easy for everyday.
I know this is a not a food blog, but keep these recipes coming!
Bernadette
J’adoooooooore quand vous postez des recettes!!!! Toujours super bien choisies et délicieuses!! Merci Garance !!!
It looks soo good. I wish I could live in New York to have this kind of restaurants just around the corner ! I keep trying to poach my eggs but never had that result – argh :)
http://plumspudding.wordpress.com
Beaucoup de créativité culinaire et visuellement on se régale!
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http://www.bonnie-bandie.com
Looks delicious!! I have to experiment with making bowls…it always looks so yummy!!
Melanie | Toots & Dill
that looks delicious
Ray-Ban Giveaway on my blog!
http://hashtagliz.com
Et bin ça donne envie tout ça! Merci du partage!
Bizous, Christelle
http://www.lipleblog.com
Coooooooool ! Voilà le retour du chou à lapins :) à quand un bol néandertalien ? Euh non, cro magnon ? Non … paléolithique ?
Les assaisonnements sont très intéressants…on peut remplacer le baby lame par une salade au goût marqué type roquette ou mâche…
Merci pour cette recette toute simple. Ça à l’air délicieux et healty, parfait pour avoir la pêche en cette fin d’octobre, quand le froid s’installe. Je teste très vite !
Looks so yummy and healthy! Thanks for sharing this breakfast recipe!
http://fashion-soup.com/
Uuuuuuh that egg is perfection, it almost looks like melting mozzarella!
Ça à l’air délicieux ! D’habitude, j’aime bien manger du riz tout simple dans un bol en bois (régime régime), ça me donne envie de changer.
Et l’identité visuelle de la marque est parfaite…
http://www.skandinav.fr
Heu, ça a l’air bon, mais la sauce tamari, on la met où? À voir la couleur des oeufs sur la photo, dans le liquide à pocher? :D Et merci de partager la recette!
Nice to see that Egg is migrating from Brooklyn to Manhattan and there are more locations! and the bowl looks delicious, my favorite kind of food.
Quinoi is the perfect food, and this is the perfect recipe that I’ll be making tonight. I’ll just have to make sure I don’t follow it up with a chocolate brownie and ruin all the health benefits.
When will your new book be in U.S. stores or available online?
JC
http://www.noworriesparis.com
ça l’air delicious :) ! Merci !
Thank you for the food inspiration! Just what I needed – a little nudge – since I was kinda stuck recently on the usual recipes.
Playful recipe for any meal! Yum!
http://lifeandcity.tumblr.com
Dinner bowls are totally my favorite – whether I’m cooking for just myself or for others too. I love adding charred broccoli too :)