Chef Ina's French Soul Bowl
Ina Pinkney
Chicago
Breakfast bowls are an increasingly popular way to combine eggs, sausage and potatoes in a convenient, on-trend format. Chef Ina Pinkney, also known as "the breakfast queen," recasts the bowl for brunch, adding greens and a classic gribiche sauce topped with hard-cooked eggs. It makes for a heartier dish with a French accent.
Ingredients
Gribiche sauce
1 cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
4 hard-cooked eggs, peeled and coarsely chopped
2 tbsp. nonpareil capers, minced
2 tbsp. cornichons or gherkins, minced
½ tsp. kosher salt
½ tsp. coarse-ground pepper
Bowl
1 lb. red potatoes, skin on, cut into ¾-in. cubes
8 oz. chicken sausage, cut in ½-inch slices
1 bunch collard greens
2 tbsp. vegetable oil
¼ red onion, sliced
1 tbsp. cider vinegar
½ cup low-sodium chicken broth
Salt and pepper, to taste
2 tbsp. chopped Italian flat leaf parsley
Steps
1. Prepare gribiche sauce: In large mixing bowl, combine oil, vinegar and mustard; whisk together until emulsified. Add remaining ingredients and mix thoroughly. Let stand for 30 minutes or up to 1 day in cooler. If made ahead, bring sauce to room temperature for serving.
2. Prepare bowl: In large saucepan, cover potatoes with water and bring to low boil. Simmer until tender, about 20 minutes. Drain potatoes; season with salt and pepper to taste.
3. Pan fry chicken sausage until lightly browned. In large bowl, combine sausage with prepared potatoes, gently mixing the two; set aside.
4. Coarsely cut collard greens crosswise into 2-inch thick strips. Gather strips, then cut crosswise into 2-inch pieces. Transfer pieces to a large bowl of cold water, swish to remove grit. Transfer greens to a colander and drain. Repeat until greens are free of grit.
5. In very large skillet over medium-high heat, heat oil. Add onion and cook until translucent, about 4 minutes. Add greens; cook, stirring constantly, until they begin to wilt and are reduced in volume.
6. Increase heat to high; add vinegar and cook until evaporated, about 1 minute. Add stock; reduce heat. Covered and simmer until greens are just tender, 12 to 14 minutes.
7. To assemble each bowl, spoon 1½ to 2 cups potato-sausage mixture into bottom. Layer 1/2 cup collard green mixture in half-moon shape around outer edge of the bowl. Top each with one-fourth the gribiche sauce and garnish with parsley.
Photo courtesy of American Egg Board