I Refuse to Call It “Brekkie”
I am not one for abbreviations. I struggle with things like “SoCal” and “Starbies,” and I’ve never been able to work YOLO or bae into a conversation without cringing. It’s just not me. I’m an old fashioned, spell-it-all-out kind of person.
On my first visit to Australia five years ago, the problem began with the very first meal.
Known as “brekkie” in the land down under, the shortened name is truly my only issue with Australian breakfast. Australians — dare I attempt to call them Aussies with a straight face? — don’t wait for weekend brunch to enjoy globally-inspired dishes like Middle Eastern shakshouka (eggs poached in a spicy tomato sauce), sautéed greens with Asian kimchi, and the world’s original avocado toast. While you may find some lightly-sweetened porridge, yogurt, or baked goods on the menu, the real stars are the savory, vegetable-forward dishes that are utterly satisfying every day of the week.
I was recently transported back to those glorious Australian breakfasts as Mr. Michael Ballard and I were celebrating Christmas in the Caribbean. We were shore diving on the island of Bonaire and found a delightful restaurant called Boudoir. The owner is Dutch and the cooks speak Spanish, but the menu — with one full page of avocado-centric dishes — would be right at home in Australia.
My favorite dish was a lentil bowl with fresh vegetables, a poached egg, and a sprinkling of feta. It was so good that I had it twice in one week, and I’ve recreated it several times since I’ve been home.
It would certainly make an excellent brunch dish served with a toasted baguette and chilled white wine, although you can also prepare most of the components in advance to pull together a hearty weekday breakfast without much fuss.
And if your New Year’s resolution is to eat healthier? Look no further. This fresh, filling dish is perfect whether you call it breakfast or “brekkie.”
Hearty Lentil Breakfast Bowl
This is a bright, filling, delicious breakfast bowl in the best Australian “brekkie” tradition. You can cook your own lentils or use canned, drained lentils. You can use plain feta crumbles or jazz things up with a Mediterranean version with herbs and spices. Don’t like poached eggs? Hard boiled or fried eggs are great options. Out of sesame oil? An equal amount of extra virgin olive oil and a squeeze of fresh lemon juice are lovely.
1 cup cooked brown lentils, warmed
1 egg, poached
1 cup romaine or butter lettuce
1 cup grape tomatoes, halved
1/2 avocado, sliced
1/4 cup feta cheese
1 teaspoon sesame oil
everything bagel seasoning
In a pasta bowl, arrange the warm lentils, lettuce, grape tomatoes, avocado slices, and feta cheese. Drizzle with sesame oil. Place the egg in the center of the dish and sprinkle with everything bagel seasoning. Season with salt and freshly-ground black pepper if desired. Makes one serving.
