Now after all that talk about batch cooking and non-fussy recipes (which I genuinely meant and is absolutely my philosophy 95% of the time), here I am coming at you with a totally fussy recipe. Apologies for the lack of consistency. I just like this meal way too much not to share it. I blame Portland.

This meal is inspired by the adorable Sweedeedee. It was that one last Portland meal I just had to have before jumping on a plane home. I don’t often go healthy or savory for breakfast, especially on vacation, but something about this bowl of food just called to me. Their version had mushrooms, onions, scallions, greens, a perfect soft-boiled egg, bacon and a super spicy homemade hot sauce.

Mine is similar but I added some all-spice and honey roasted winter squash and sweet potatoes because adding sweet to my savory is always essential. I also cooked my grains in coconut milk and added shittakes because why the heck not?! Any sauteed mushroom would work fine here. I just love to indulge in fancy mushrooms this time of year when my vegetable palette is beginning to get limited. If you aren’t a mushroom person or don’t feel like running to the store, nothing will be lost by leaving them off.

The good news about this semi-fussy recipe is that absolutely EVERYTHING (with the exception of the jammy eggs which are best made “to order”) can be prepared in advance, stashed into Pyrexes (oh, did I forget to tell you that the first thing we did after returning from vacation was throwing away every container without a lid in our leftovers drawer and spending $70 at Pyrex.com; my meal prep and storage game has never been stronger), and stacked in the fridge for easy breakfast, lunch or dinner assembly. Yes, I have eaten this for every meal. Yes, it really works any time of day.

Hope you enjoy it!
-Leek

SAVORY PORRIDGE BREAKFAST BOWL
Inspired by Sweedeedee

Serves 4-6
Takes 1 hour, 15 minutes

3 pounds sweet potatoes, peeled and cut into rough chunks
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon honey
2 teaspoons salt, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1 cup favorite grain (I used both barley and farro in test batches but think steel cut oats or quinoa would all work fine)
13.66-ounce can full-fat coconut milk
1-1/2 cups water
4 tablespoons butter, divided
1 small yellow onion, sliced
1/2 pound shittake mushrooms (or other mushrooms)
5 garlic cloves, minced
8 leaves kale, stalks removed and torn into pieces (or really any green would work)
Bacon, optional
Scallions
Sesame seeds, optional
Sriracha, optional
6-8 jammy eggs (see below)

1. Preheat oven to 400 degrees.
2. If you are putting bacon on your bowls, feel free to toss that in the oven. I place mine on a baking sheet in a non-preheated oven. Turn it up to 400 and bake for 18-22 minutes depending on thickness then drain on paper towel until the rest of my meal is ready.
3. On a sheet pan, toss sweet potatoes with olive oil, sesame oil, honey, 1/2 teaspoon salt, red pepper flakes, pepper, allspice, cumin and ground coriander. Use a spatula to make sure seasoning and oil evenly coats sweet potatoes. Place in preheated oven and roast for 45-50 minutes until very tender, rotating once or twice for even cooking.
4. Combine your grain, coconut milk, water and 1 teaspoon salt in a large saucepan. Bring to a boil, reduce to a simmer and cook covered for 40 minutes. The grain should be tender but al dente and the mixture will definitely be loose. I like it this way for simple reheating. Set aside.
5. In a large skillet or saute pan, melt 2 tablespoons butter. Add onion and remaining 1/2 teaspoon salt. Cook for 10 minutes over medium low heat until softened and starting to smell delicious. Add an additional tablespoon butter followed by mushrooms and saute for 15 minutes over medium heat until tender. Pour into a small bowl (or the Pyrex you plan to store leftovers in).
6. Reduce heat to low. In the same skillet (no need to wash it), melt last tablespoon of butter. Add garlic and saute gently for a minute until fragrant. Add kale and cook for 3 minutes until just wilted.
7. Build your bowl with a half cup of the cooked grain followed by some sweet potatoes, mushroom mixture, kale, bacon, scallions, sesame seeds, sriracha and a jammy egg. Try to resist only eating one helping.

The Jammy Egg AKA a soft-boiled egg
Courtesy of the brilliant Bon Appetit

2-8 eggs

1. Bring a pot of water big enough to cover eggs completely to a boil.
2. Add eggs to water gently with a slotted spoon.
3. Cook eggs for 6-1/2 minutes uncovered checking the heat occasionally to keep it at a gentle boil.
4. Remove eggs to a bowl of ice water and chill for 2-3 minutes until just slightly warm.
5. Peel, cut in half and enjoy over EVERYTHING!