Two Hands NYC Copycat Breakfast Bowl
Hi all! Although I am not currently in New York City, where I usually wish to be, I’m up north at my cottage with friends this weekend and it has been glorious. I didn’t get the chance to come up here all summer because of my new life/work schedule, so it feels damn good to finally be taking the time to unwind and CHILL up here.
I’m sitting out on the balcony overlooking the lake, which is relatively still + calm at this hour (9am), and feeling extremely grateful. I can NOT believe summer is over already – as always, but seemingly especially this year, it went by in an absolute flash – but I also must admit that I’m looking forward to sweater weather, fall leaves (particularly up here), and many cups of hot tea as the temperatures cool down.
Anyway, enough reminiscing – let’s get to this bowl! As the name suggests, this bowl is a shameless copy of one I had at Two Hands cafe in New York city back in August, which I was utterly blown away by. As you may have read in my Instagram post, it was one of those absolutely perfect mornings where I took myself out for a leisurely solo breakfast, which I enjoyed over journal writing and a good book. The incredible food was the cherry on top of this (evidently) already highly enjoyable situation for me.
The FOOD! The components of the plate I ordered were fairly simple upon first glance, but the flavours paired so incredibly well together and made for a cohesive breakfast bowl that ticked all the boxes and provided the ideal combination of nourishment + flavour. It included scrambled eggs with house-made chilis, beet sauerkraut (swooon), perfectly tender roasted sweet potatoes, charred plum tomato, quinoa + greens.
I tried to do the same for this bowl, where I picked up some fresh chili peppers from the farmer’s market and pickled them myself, which proved to be easier than anticipated (I used Cookie + Kate’s recipe). I like to think that I nailed perfectly soft scrambled eggs during my Whole30, so those made an appearance as well. Sweet potatoes are obviously something I make on the regular anyway, and I happened to have beet sauerkraut on hand anyway, but you can use any type you like. I did zucchini noodles rather than quinoa to keep it grain-free (and also because quinoa and my tum don’t get along), but use whichever grain or extra veg you like here! This is without a doubt one of my favourite breakfasts now, and it’ll always remind me of one of my favourite cities, New York. 🙂
- 2 tbsp. avocado (or olive) oil
- 1 large sweet potato, peeled + cubed
- 1 tsp. garlic powder, divided
- 1/2 tsp. paprika
- 1 c. cherry tomatoes
- 4 large eggs
- Salt + pepper
- 1 large avocado
- Quick pickled peppers
- Greens of choice
- Beet sauerkraut (or any)
- Zucchini noodles, quinoa or other grain, if desired
- If desired, prepare your quick pickled peppers the night before (following the recipe linked above) - or you can use store-bought ones, or just leave them out! I loved the homemade version though 😉
- Preheat your oven to 400 degrees and coat a large baking sheet with a bit of olive/avocado oil.
- Toss your sweet potato cubes in 1 tbsp. of oil, 1/2 tsp. garlic powder, the paprika, and a good amount of salt + pepper. Next, coat your cherry tomatoes in oil, salt + pepper as well, then throw everything onto your baking sheet. Bake for 20 mins, then check on the tomatoes - if they are soft + bursting, they are done and can be removed from the baking sheet. Flip the sweet potatoes and continue baking for another 15-20 mins or until soft + cooked through.
- In a bowl, whisk together your eggs with the remaining 1/2 tsp. garlic powder and some salt + pepper until completely smooth. Melt some butter/ghee/oil in a large non-stick or cast iron pan over medium-low heat, then pour your eggs in and let them sit for a minute or so. Add in a touch of the pickling liquid as well as a few whole pickled chilis. Scramble them by gently pushing from the outer edges inward, allowing the eggs to fold over one another. Keep the heat on the low side so that they remain soft and fluffy. Continue this process until cooked through but still slightly wet, then remove from the heat (they will continue to cook a bit).
- Assemble your bowls by dividing the eggs, sweet potatoes + roasted tomatoes among 2, then adding greens of your choice, sauerkraut, quinoa/zucchini noodles and half an avocado each. Top the eggs with more pickled chilis and sprinkle everything with extra salt + pepper if desired. ENJOY!