Food For Thought – Breakfast Bowls

“Breakfast is a notoriously difficult meal to serve with a flourish.” -Clement Freud


  • 4 eggs
  • ½ cup shredded cheddar cheese


  • 1 cup of flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup Crisco
  • ⅓ cup milk

Vegetable Hash

  • 1 small onion
  • 2 cloves of garlic
  • 2 cups spinach
  • 3 medium Roma tomatoes
  • 4 button mushrooms
  • 8 – 10 leaves of fresh basil
  • Olive oil
  • Salt and pepper


For the biscuits:

  • Heat oven to 450°F.
  • Mix together flour, baking powder and salt in large bowl. With a fork, cut in shortening until mixture resembles coarse crumbs. Add milk and mix until dough forms a sticky ball.
  • Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.
  • Bake 8 to 12 minutes or until light golden brown. Serve warm.

For the hash:

  • Dice garlic and onions and add to a saute pan. Saute for 6 minutes until onions are clear.
  • Quarter tomatoes and add to saute pan. Saute for 4 minutes.
  • Slice mushrooms and add to saute pan. Saute for 2 minutes.
  • Add spinach and basil.
  • Fry two eggs.
  • Break two two biscuits in half, place in the bottom of a bowl. Top with half of the vegetable hash. Add half of the shredded cheese and top with fried eggs.

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