Say 'adios' to your blah morning breakfast rut.
Spectrum News 13 hung out with Corporate Chef Shane Schaibly at the new First Watch location at Champions Gate. He walked us through two of his favorite recipes: Power Breakfast Quinoa Bowl and Avocado Toast.
Each features basted eggs.
"So you're cooking both from the top and the bottom," Chef explained. "We cheat a little bit ... We use water, and we use a lid. So it's more like steaming the eggs ... What we're trying to do is set the whites and form a little bit of skin over the yolk."
The avocado mash is easy-peasy.
"(It's) a very, very simple recipe," he said. "Avocadoes, lemon, and seasoning."
He said it should be "80 percent chunk, 20 percent puree."
As for the quinoa bowl, Chef roasts roma tomatoes and crimini mushrooms in house. He also prefers white quinoa.
"I like it for its mild flavor," he said. "You don't want it to kinda take over."
First Watch Power Breakfast Quinoa Bowl
Protein-packed quinoa, Italian sausage, house-roasted crimini mushrooms and tomatoes, kale, parmesan and EVOO (extra virgin olive oil), topped with two basted cage-free eggs.
- ½ cup Italian sausage
- ½ cup kale, shredded
- 2 tablespoon roasted tomatoes
- 2 tablespoon roasted crimini mushrooms, quartered
- 8 fl oz quinoa, cooked
- 2 fl oz chicken stock
- 1 fl oz lemon dressing
- 2 each fresh Eggs, basted
- 1 tsp extra virgin olive oil (fine tip plastic squeeze bottle)
- ½ tablespoon parmesan cheese, shredded
- 1 tablespoon herb mix
- Heat an omelet pan over medium-high heat and add sausage, kale, tomato and mushrooms, and sauté for two minutes.
- Add quinoa and chicken stock and continue to cook until the chicken stock has evaporated and kale is slightly wilted, about three minutes.
- Cook basted eggs.
- Drizzle lemon dressing over the quinoa mixture and toss to coat all ingredients evenly.
- Place quinoa mixture into a salad bowl.
- Place the eggs on top.
- Drizzle EVOO over the eggs, garnish with Parmesan.
- Garnish with fresh herbs and serve.
First Watch Avocado Toast
Thick-cut whole grain artisan toast with fresh-smashed avocado, EVOO, lemon and Maldon sea salt, served with two basted cage-free eggs.
For Avocado Mash:
- ¾ LB (about 3 each) avocado pieces, large dice ½” x ½”, peel and pit removed of course!
- 1 tablespoon lemon juice, fresh
- ½ tsp First Watch seasoning*
- *use your favorite “house” seasoning blend -- theirs has kosher salt, black pepper, garlic powder, onion salt and paprika, but feel free to get creative!
- Cut avocados in half and remove pit.
- With a paring knife, slice an avocado half lengthwise into thirds, and then slice across into fourths.
- Using a large kitchen spoon, scoop out flesh from peel.
- In a mixing bowl, mix avocados with the First Watch seasoning and lemon juice until evenly coated.
- Mash with a whisk, keeping medium sized chunks. Finished mash should be 80 percent chunks.
- Fold with a rubber spatula until seasoning is incorporated.
- Transfer to airtight container.
- Seal tightly with a double layer of plastic wrap.
- Hold in refrigerator for at least 2 hours prior to serving to ensure optimum temperature.
For Avocado Toast Plating:
- 1 slice thick sliced whole grain artisan toast
- ½ cup avocado Mash
- ½ tsp extra virgin olive oil (fine tip plastic squeeze bottle)
- 1 pinch Maldon sea salt
- 2 each fresh eggs, any style
- 1 tablespoon herb mix (50/50 blend of fresh chopped chives and parsley)
- 1 each lemon wedge
- Toast one slice of artisan bread
- Cook eggs, any style.
- As eggs are cooking, top toast with avocado mash and spread into an even layer, leaving a rustic and chunky look.
- Slice toast in half on a bias, and drizzle avocado mash with extra virgin olive oil, and sprinkle with sea salt.
- Serve on a plate with eggs and a lemon wedge.
- Garnish avocado toast and eggs with fresh herbs, and enjoy!