Breakfast Whole Bowls

Eating breakfast out of a bowl is a globally shared experience. North Americans and cold cereal (or smoothie bowls), Irish and steel-cut oats, Japanese and savory rice bowls, Danish and grød—I could go on for nearly the length of this book! We humans are a delicate bunch in the morning, no matter what side of the world we wake up on. We don’t want to stray too far from the familiar, yet crave a change in our dining rotation when our unvaried breakfast routine becomes predictable and monotonous.

Breakfast is the only meal I can think of where the images of what it should and could be are so completely dissimilar depending on whom you ask. So, I’ve constructed the bowls in this chapter for this exact anomaly. There’s something in here for the hot grain breakfasters, the savory egg-based breakfast club (and the savory non-egg-based breakfast club), the granola and yogurt devotees, the hurried muesli crowd (wake up, eat a fully prepared morning meal, dash to work), the vegetables in the morning variety, and the brunch-goers.