There is charming little cafe tucked away on a tree-lined side street. As light floods through the linen curtains, grazes the plaster walls, and dances across the little bistro tables you feel somewhat transported to a little European Cafe. The breakfast menu, though small, is my favorite breakfast of all. I always get “the Usual”.
The Daily is my version of “the Usual”. It is not only delicious, it’s also healthy, and nutrient dense. It has the perfect balance of savory umami taste, brightness and acidity, and understated sweetness. So pour a cup of tea and let’s have breakfast together.
The Daily
- medium/large sweet potatoes (1/2-1 sweet potato per person, depending on the size)
- bacon (1-2 slices per person)
- eggs (1-2 per person, prepared however you like them: scrambled, fried, poached, or, soft boiled)
- arugula (1-2 handfuls per person)
- avocado (half an avocado per person)
- avocado oil
- olive oil
- sea salt
- black pepper
- garlic powder
- lemon wedges
Directions:
- Preheat the oven to 425F.
- Rinse the sweet potatoes, peel them, then chop them into 1/2 inch chunks.
- Place the sweet potatoes on a baking sheet and drizzle avocado oil all over them. Toss the potatoes to make sure they are evenly coated in the oil. Spread them out on the baking sheet and sprinkle the sweet potatoes with sea salt, pepper, and garlic powder.
- Bake the sweet potatoes at 425F for 25-30minutes. (You can broil the potatoes for the last 2-5 minutes to crisp them up if you like.)
- Line a baking sheet with parchment paper, or, foil. Place bacon in a single layer across the baking sheet and cook for 14-17 minutes, depending on your oven and how crispy you prefer the bacon. (You can cook the bacon at the same time as the sweet potatoes. Just put it in the oven when the sweet potatoes only have 20 minutes left to cook.)
- When the sweet potatoes and bacon only have about 10 minutes left of cooking time, go ahead and make your eggs. Prepare the eggs however you like: scrambled, fried, poached, or, soft boiled.
- Dress your arugula by lightly drizzling olive oil and fresh lemon juice all over the arugula, then sprinkling with flaky sea salt and pepper. (You can dress the arugula directly in the bowl you are serving it in if you like.)
- Slice your avocados and plate up The Daily.
To assemble The Daily:
- Place 1-2 handfuls of the dressed arugula in a bowl.
- Add the avocado and sprinkle flaky salt and pepper on top of it.
- Add 1-2 spoonfuls of roasted sweet potatoes to the bowl.
- Top off the bowl with your eggs and a couple of slices of bacon.
- Garnish with lemon wedges.
- Enjoy!