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While in Mykonos this fall, we headed to a super Instagram worthy restaurant called Bowl. It was not Greek AT ALL, but that was fine. We were starving for breakfast and decided to walk a mile (don’t ask) to get food. We saw this hot pink and white restaurant on our drive in when we arrived and I instantly made a mental note. I’m all for a cute and trendy spot that ALSO has good food. And the food did not disappoint. It was delicious. We ordered two things to share, their brekkie bowl and a yogurt parfait bowl. Both so so good.
The brekkie bowl was my favorite and as soon as we inhaled it I knew I had to recreate it at home. It was so simple but also insanely flavorful. It was just simply roasted mushrooms and tomatoes topped with avocado, arugula and two soft boiled eggs. A squeeze of lemon pulled the whole dish together.
Ingredients
- 1 pint baby tomatoes
- 1 pint mushrooms use whatever mushrooms you fancy
- 1 cup Arugula
- 2 Soft boiled eggs or fried, hard boiled, scrambled
- 1/2 Lemon
- 1/2 Avocado
- Salt & Pepper
- Everything But The Bagel Seasoning
Instructions
- Preheat oven to 425 degrees and line two sheet pans with tin foil
- Add your mushrooms and tomatoes to the sheet pan and toss with olive oil, salt and pepper. You can also add your Everything But The Bagel seasoning as well.
- Roast for about 10-15 minutes or until tender and tomatoes have burst. I always like to do this on two sheet pans in case one finishes before the other. Plus the tomatoes kind of get messy.
- While that roasts, hard boil your eggs (or fry them, whatever).
- Once your veggies are finished, add some of them to a bowl with a handful of arugula, half an avocado, sliced, eggs and a squeeze of lemon. I like to top my eggs and avocado with Everything But The Bagel seasoning and a little crushed red pepper flakes. You’ll have left over tomatoes and mushrooms which will be great the next day!
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