Photo: Caitlin Bensel
Yield
Serves 4

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. 

How to Make It

Step 1

Preheat broiler to high with oven rack in middle position.

Step 2

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).

Step 3

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.

Step 4

Heat remaining 1 tablespoon oil in skillet over medium-high. Crack eggs over pan; cook 2 minutes or until whites are set.

Step 5

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.