This is the kind of quick breakfast bowl that’s worth waking up for and enjoying again for lunch or dinner. We love the knife-and-fork tomato “steak,” similar to what you’d find on a traditional English breakfast plate, though topped here with a crispy panko-basil crumble. The same pan is used to cook the bacon, build the warm vinaigrette, and fry the eggs, making for quick clean up. If you’d like a starchy component, try adding precooked farro or quinoa. You could also cut cooked, chilled polenta into cubes and sear until crisp before adding to the bowl.
3 bacon slices
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil, divided
1 tablespoon water
1/4 cup whole-wheat panko (Japanese breadcrumbs)
2 teaspoons chopped fresh basil
1/2 teaspoon kosher salt, divided
2 (8-oz.) tomatoes, halved crosswise
4 large eggs
4 cups packed baby spinach leaves
2 ripe avocados, halved and sliced
1/4 teaspoon black pepper
Est. added sugars g
How to Make It
Preheat broiler to high with oven rack in middle position.
Cook bacon in a nonstick skillet over medium-high 5 minutes or until crisp. Remove from pan; crumble. Add vinegar, 1 teaspoon oil, and 1 tablespoon water to drippings in pan. Cook 30 seconds, scraping pan to loosen browned bits. Place vinegar mixture in a small bowl (do not wipe out pan).
Combine 2 teaspoons oil, panko, basil, and 1/4 teaspoon salt in a bowl. Place tomato halves, cut side up, on a rimmed baking sheet; top with panko mixture. Broil 2 minutes or until surface is browned.
Heat remaining 1 tablespoon oil in skillet over medium-high. Crack eggs over pan; cook 2 minutes or until whites are set.
Divide spinach among 4 shallow bowls; top evenly with tomato halves, avocado slices, eggs, and bacon. Drizzle vinegar mixture over top. Sprinkle remaining 1/4 teaspoon salt and pepper over eggs.