After spending the last week on a tropical volcano island outside the west coast of Africa, Denmark seems pretty grey and freezing right now! It is indescribable how good it feels to have the sun reheating your cold, and may I add pale, winter body and just spend the days running, eating, reading, going out for a little afternoon adventure and having big time relaxation in the evening accompanied by a huge glass of sangria and a colourful ice cream!
But holidays always seems to have an ending, and right now I can just be thrilled that we have entered the first month of spring and that little brave flowers are already peeking out from the bottom of the forrest preparing us for the many beautiful months to come! Last week I presented you with a rather tropical sweet breakfast bowl that absolutely suited my travelling expectations and spring time mood. Today we have a rather grey and cold day which is perfect for a more warm, rich and comforting kind of breakfast The savoury breakfast bowl.
We have been on to it before, discussing whether a sweet or a savoury breakfast is to be preferred. I myself have been eating more of the savoury kind that what I have been used to in the past. Especially after a good morning workout, where breakfast hours almost meets lunch, there I have started to prefer and enjoy my savoury breakfast.
To me a savoury breakfast is all about the eggs. I love these and I think that avocado and beans are perfect companions for such. This recipe is an adapted version of a dish I have made many times before as a breakfast meal but just as well for lunch and dinner. It is easy and almost exploding with flavours from warm spices, chilli, goats cheese and herbs.
If I should make a masculine alternative to the sweet breakfast bowl from last week, there is no doubt that this will be it. So if you already gave the sweet bowl a try I challenge you to try the gentleman bowl this week and see which one you prefer the most!
Savoury Breakfast Bowl with Sweet Potato, Beans & Eggs
Recipe adapted from Sprouted Kitchen
500 g sweet potato, in cubes (keep the peel on, and just scrub thoroughly)
250 g cooked black beans (approx 100 g dried)
2 cloves garlic, minced
2 tsp ground cumin
1 tsp chili
1/4 tsp ground cinnamon
2 Tbsp tomato paste
2 cups vegetable broth (500 ml)
100 g goats cheese or another soft creamy cheese
Cook your beans according to the label or use beans from a can.
In a bowl combine sweet potato, broth, spices and garlic. Heat to a boil and reduce to a simmer. Let it simmer for 5 min under a lit. Remove the lit and add beans and tomato paste, let it simmer until the sweet potatoes are tender and the liquid is nice and creamy. Season to taste.
Meanwhile make the poached eggs. Bring water with a little salt and a splash of vinegar into a boil, and reduce heat to a simmer. Crack the eggs into ramekins or small bowls and gently drop them into the water, you can use a spoon to fold the egg together if it swirls a bit too much around. I only make 2 eggs at a time. Let them cook in the water for 3-4 min and use a spoon to remove them from the water.
Arrange the potato and bean stew in bowl and top wit half an avocado, goats cheese, one or two eggs and a sprinkle of herbs and a splash of tabasco.