Weekend Brunch Bowl

say hello to

greens, lentilsbacon, jammy 6 minute eggs + latkes


Happy weekend beauties!

I can't contain how excited I am to share this recipe. It's such a delicious, decadent mix of weekend brunch staples. Inspired by the breakfast salad I had at the Hungry Pigeon last weekend, I told Robert as soon as I got home that it was definitely something that we should adapt for Better Happier. Last weekend was a back to back whirlwind of friends and food. Translation: an absolute dream. We hosted dinner on Friday night at our house, Saturday was spent playing tour guide around the city, and Sunday I met a friend at Over Easy Breakfast Club, a new restaurant in Fishtown that I did all of the photography for recently. I guess you could say it was one big breakfast outing, which I am a-okay with. Showing friends around Philly is always fun, especially now that we don't live in the city. We still make our way in often, but being a tour guide is always the perfect excuse for me to stop by my favorite places, and seek out new ones.

If you're looking for a few Philly shopping recs, I cannot say enough good things about the following spots, in no particular order

Field   •   Yowie  •   Moon & Arrow  •   Vestige  •   Omoi Zakka  •   Brickbat Books  •  Meadowsweet   •  Vagabond

Rainy weather and last week's business put us into full on homebody mode these past couple of days, so naturally it felt like the perfect time to create together this meal together. Although our version is slightly different than what I had, the overall vibe is very much the same. The combination of lentils, potato latkes, greens, thick cut bacon and a jammy egg is almost too deliciously perfect. We snacked on the "backup latkes" while we plated, and ravenously scooped up every last bite the moment I put my camera down. It's the kind of meal that you want to tuck away and save for a weekend, when you have the time to make latkes and you're craving something homemade and indulgent. I think it's safe to say we'll be making this for many more weekend brunches to come. 

weekend brunch bowl

serves 2

1 cup french lentils, dried
2 cups frisée lettuce
1 cup micro-greens
4 pieces thick cut bacon
2 eggs
2 latkes (recipe to follow)
1/4 cup champagne vinaigrette (recipe to follow
1 tbs olive oil
salt and pepper 

  • In a mesh strainer or colander, rinse lentils until water runs clean. When clean, combine with 2 cups water in a large saucepan over high heat. Bring to a boil and reduce to a fine simmer. Cook for 20-25 minutes or until lentils are tender with an al dente texture. When cooked, drain and return to saucepan and add olive oil. Season with salt and pepper and set aside. 
  • Fill a small saucepan with cold water and bring to a rolling boil. When boiling, using a slotted spoon slowly lower eggs into water. Cook over a boil for 6 minutes and 30 seconds. Remove from boiling water and cool in an ice bath to stop cooking. Cool for 2 minutes and remove from ice water. Gently crack on all sides and peel eggs. 
  • To serve, toss frisée and micro-greens with dressing. Place latkes on plates and top with lentils, greens and bacon. Place egg atop the greens and slice egg through the center. 

Classic Latkes

3 large potatoes, quartered
1 medium onion, quartered
2 eggs, whisked
1/2 cup flour (we used All-Purpose Gluten-Free)
1 tsp baking powder
1/4 cup canola oil
salt and pepper


  • Using a food processor with the shredding attachment or a hand grater, shred potatoes and onion. Transfer to a clean kitchen towel and wring out as much liquid and moisture as possible. 
  • Transfer to a large bowl and add egg, flour, baking powder and a generous amount of salt and pepper. Mix until the flour absorbed and distributed evenly. 
  • Heat oil over medium heat until shimmering. Using a small portion of batter, test heat of oil (batter should immediately sizzle). When oil is hot, drop 1/4 cup of batter into oil and flatten with spatula. Cook, undisturbed for 3-5 minutes or until edges are golden brown. Flip and cook second side for additional 3-5 minutes. Remove from pan to paper-towel lined plate or cooling rack set over sheet pan. 

Champagne Vinaigrette

2 tbs champagne vineager
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/4 cup olive oil

  • In a small nonreactive bowl, whisk to combine vinegar, garlic powder, salt and pepper. Slowly whisk in olive oil until emulsified.