One of our favorite things to do on the weekend is make fairly elaborate breakfasts…I should note here that I don’t make anything… this is TJ’s labor of love for all of us that he looks forward to each weekend. That being said, we typically run through a list of favorites- loaded avocado toast, breakfast burritos, pancakes, crêpes, egg skillets, etc…. but last Saturday night we were craving something different.

We had gone out to one of our favorite spots, Zinqué, a few months ago for breakfast and I had ordered their “le breakfast bowl.” It was amazing. So many flavors, perfectly blended together, for a beautiful (because, that’s important, right??), and delicious, breakfast. TJ had ordered a different dish, and was eyeing the bowl the entire time and swore that he would re-create it at home.

Last Sunday was the day. I had taken a photo of the breakfast, so we knew all the ingredients we needed. We made some minor adjustments, and what you see below was an almost identical replica of the “le breakfast bowl.” Its savory, filling, and also full of good foods.

If you decide to give it a try, I hope you enjoy!
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LE BREAKFAST BOWLS

1 Avocado
Pickled Onions
Sliced Cherry Tomatoes
Prosciutto
Quinoa
Asparagus
Arugula
Roasted Chickpeas (you can make your own, but we bought these)
Eggs
Trader Joe’s Vegan Creamy Dill Dressing
Trader Joe’s Everything But The Bagel Seasoning

HOW TO

1. Pickled Onions need to be made overnight. Our recipe is super super simple (I don’t add much since I think they taste good as is). Finely slice a red onion, place in a container with a lid, submerge in vinegar, add in some salt, pepper, and garlic powder. Refrigerate overnight (or at a minimum 3 hours).
2. Cook desired amount of quinoa according to instructions. We used about 3/4-1 cup per bowl.
3. Broil asparagus- we tossed ours in some olive oil, seas salt, and garlic powder. Broiled on high for 7 minutes (watch carefully, each oven is different).
4. Slice tomatoes- toss in a little bit of olive oil, lemon juice, sea salt
5. Poach your eggs- we prefer soft poached eggs because the yoke absolutely makes the bowl that much better.
6. Assemble Bowl- Add quinoa, 1/2 avocado, pickled onions, tomatoes, asparagus, prosciutto, top with poached eggs and arugula, drizzle on some of the vegan creamy dill dressing and sprinkle everything but the bagel seasoning on top.
7. Enjoy!