Bacon Breakfast Bowls (The Triple B)

I have to admit, Davis square hogs most of the attention in Somerville. It’s the biggest, and most popular square in Somerville, with tons of great bars and restaurants. However, some of the smaller squares have great options, too- just look at Ball square for example.

Have you ever explored Ball Square’s breakfast options? If you have, you probably know there is a decently serious feud going on between two of the local spots. Every weekend, lines form at two competing restaurants, Ball Square Cafe and Soundbites, for a chance to get a table inside and taste the chef’s breakfast magic. Seriously, you’d think they were giving out unicorns by the size of the lines that form for each restaurant, but I promise you, it is so worth the wait. The only way to describe the rivalry is like comparing it to your favorite sports team; you are either with them, or against them, and there is no in between. People from the area are very serious about their devotion to one side or the other. When my boyfriend and I first moved in down the street, we knew we had to try each of them, and make a decision for ourselves. Although both restaurants are delicious and have their own versions of the breakfast staples (feast your eyes on the stuffed french toast, loaded pancakes and many versions of eggs benedict), we always seem to end up at Soundbites.

For this recipe, I took some inspiration from one of my favorites at Soundbites: the “Broadway Breakfast Bowl”. I added a few twists of my own and, of course, used the Chestnut Farm CSA bacon, which quite possible might be the best bacon I’ve ever had. It’s thick and smokey and adds great dimension to any breakfast dish. Check out my version below, or go and check out the original at Soundbites!

The Break-Down:

  • 2 eggs. scrambled
  • 1 cup cherry tomatoes
  • 2 handfuls spinach
  • 1 onion. chopped
  • 1 cup mushrooms, chopped
  • 2 pieces of cooked bacon
  • sweet potato tots
  • 1 avocado, sliced
  • sriracha (optional)

For my recipe, I used sweet potato tater tots I bought at the grocery store, but you can also use regular roasted white or sweet potatoes. For the tots, I preheated the oven to 425° and placed the tots on a baking sheet. Pop them in the oven, and let cook for about 15 minutes,
checking on the crispiness as you go.Processed with VSCO with c1 preset

Meanwhile, heat up 2 tbsp of olive oil in a frying pan over medium heat, and add the onions. Cook for 5 minutes, and add the mushrooms and spinach. Cook for another 5 minutes, or until the spinach is cooked and wilted. At the same time, scramble and cook your two eggs until its reached your desired done-ness. If you’re a cheese person like me, this would be the time to add the cheese of your choice into your eggs. I usually go with cheddar or American, but you cant really go wrong.

Once the tots have been cooking for 15 minutes, take the baking sheet out and add the cherry tomatoes. Drizzle olive oil and s + p to taste over the tomatoes, and place back in the oven for 10 minutes. This will roast the tomatoes nicely and will add a crisp crust to the tots.

Once the tots are finished, you can start constructing your breakfast bowl:

  1.  Sweet potato tots
  2. Spinach, onions and mushrooms,
  3. Roasted tomatoes
  4. scrambled eggs
  5. Crumbled bacon
  6. Avocado slices
  7. A drizzle of sriracha

And voila, you’ve got yourself a healthy breakfast bowl! You can really add anything to this recipe, so if you like peppers, or broccoli, add those in too! As I always say, the more the merrier, when it comes to food.

Processed with VSCO with c1 preset




One Comment Add yours

  1. Davin Griscoll says:



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