David’s Daily Breakfast

When David and I first met he loved making his special Berry in Bacon Waffles served with whipped cream and maple syrup on Sunday mornings. The sweet salty waffles topped with the bright bite of the fresh berries finished with the smooth rich cream hit the perfect balance of flavors. While delicious, those breakfasts are better for special occasions. David has now created a new breakfast that is loaded with nutritious vegetable, drizzled with a good for you vinegar and olive oil and finished with a soft boiled egg, It can be completely vegan with tofu substituted for the egg or made vegetarian with a cheese in place of the egg.

David’s Daily Breakfast Bowl

David’s Daily Breakfast

3 Organic Radishes

1 Organic Scallions

1/2 Organic Avocado

5 Organic Cherry Tomatoes

1 cup Organic Cabbage Slaw (ingredients and instructions below) - cabbage, carrots, cilantro  1/2 -1 carrot and 1 small wedge cabbage 

1 T Acid League Meyer Lemon Honey Vinegar

1 T Organic Extra Virgin Olive Oil

Soft Boiled egg, cook in boiling water for 7 minutes. Run under cold water to cool. Peel shell from egg. This creates a softer yolk. For a harder yolk cook for 10 minutes 

Finish with Salt & Pepper

Instructions

David’s Daily Prep

To make Slaw: Chop and mix together

1 three inch wedge of cabbage

1 carrot grated

1/4 - 1/3 c of cilantro   

Place in 1 cup of slaw mix in a single serving bowl. Top with radishes, cherry tomatoes, scallions, and avocado. drizzle a mix of 1 Tablespoon of Acid League Meyer Lemon Honey Vinegar and 1 Tablespoon of extra virgin olive oil. Finish bowl with a Hard Boiled Egg. Finish with freshly grated Himalayan Sea Salt & Peppercorns to egg.

For a Vegan dish: Substitute Tofu For the egg

For a Vegetarian dish: Substitute Feta for the egg

The Bacon in Berry Waffles that David made for breakfast were delicious, but not as healthy as his new vegetable rich breakfast bowl

Bacon in Berry Waffle moment of sweet & salty bliss