January 14, 2009

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When we lived in Denver, there was a great breakfast place, since gone, like so much of our past, where we would enjoy these simple, but utterly delicious breakfast bowls.  We walked from our apartment on 11th to Cherry Creek and enjoyed every bite without guilt because we exercised too!  They had a more glamorous name, but I don’t remember it because we always called them the bowls.  I made them this past weekend and thought I’d share the recipe with you.  This makes two, but it is easily adapted.

Breakfast Bowls

2 English muffins, sliced and toasted

1 small can green chiles (you might not use all of them)

4 slices bacon, crumbled, or equivalent in breakfast sausage

grated monterey jack or cheddar cheese – to your liking

3 eggs, poached or or cooked to your liking – make sure they are a little under-done.

4 tablespoons heavy cream


Preheat your oven to 375.  Cut the toasted English muffin into cubes.  Also, if you can find Australian toaster biscuits, use them instead.  They’re great.  We haven’t seen them around here in a long time – like the restaurant where we first got these, they may be gone.  In an ovenproof bowl, layer the muffin, cheese, green chiles, and bacon or sausage, repeating several times.  Top with the egg (I use two for the G-Man).  Put a final sprinkling of cheese over the top.  Drizzle a couple of tablespoons of heavy cream over all.

Bake for about five minutes – until the cheese is a little bubbly.  This is why you want your egg underdone.  It will cook a bit more in the oven.  Remove from the oven, top with a little salsa, if you like, and eat carefully.  The bowl is hot to trot!

If you’ve toasted your muffin well, the texture will be slightly crusty and creamy.  So yummy!

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