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Restaurants›Crabby Joe's Deck & Grill - Daytona Beach›Breakfast Bowl Recipe

Breakfast Bowl Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Breakfast Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbs unsalted butter; 1 count russet potato, peeled and diced 1/2-inch; 0.25 count yellow onion, small dice; 1.5 tbs vegetable oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 4 oz breakfast pork sausage (loose); 2 tbs all-purpose flour; 1 cup whole milk; 0.5 tsp freshly ground black pepper; 0.25 tsp salt; 0.5 cup sharp cheddar, shredded; 0.5 count tomato, small dice; 0.25 count small jalapeño, seeded and minced; 1 tbsp red onion, very small dice; 1 tbs fresh cilantro, chopped; 1 tsp fresh lime juice; 0.125 tsp salt; 1 slice sourdough or white bread slices; 0.5 tbs unsalted butter (for toast)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time35m

Serves1

2 eggs*, home fries, sausage gravy, cheese, & pico. Served with toast.

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Ingredients

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Eggs & Garnish

2 count Large eggs

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tbs Unsalted butter

Home Fries

1 count russet potato, peeled and diced 1/2-inch

1/4 count yellow onion, small dice

1 1/2 tbs Tuscany sunflower oil

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sausage Gravy

4 oz breakfast pork sausage (loose)

2 tbs 00 bread flour

1 cup whole milk

1/2 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Cheese & Pico

1/2 cup sharp cheddar, shredded

1/2 count tomato, small dice

1/4 count small jalapeño, seeded and minced

1 tbsp red onion, very small dice

1 tbs Fresh cilantro, chopped

1 tsp Fresh lime juice

1/8 tsp Celtic sea salt

Toast

1 slice sourdough or white bread slices

1/2 tbs unsalted butter (for toast)

Method

Home Fries

parboil potatoes

Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add vegetable oil. When shimmering, add parboiled potatoes in a single layer. Cook undisturbed 4–5 minutes to develop a golden crust.

Add diced onion, smoked paprika, garlic powder, salt and pepper. Reduce heat to medium and toss/turn potatoes occasionally until onions are softened and potatoes are crisp-tender, about 6–8 minutes total. Transfer to a warm bowl and keep warm.

Sausage Gravy

In a separate skillet over medium heat, brown the breakfast sausage, breaking it up with a spatula, until no longer pink and rendered, about 6 minutes.

Sprinkle the flour over the cooked sausage and stir to coat; cook 1 minute to remove raw flour taste.

Slowly pour in the milk while stirring to combine and avoid lumps. Bring to a gentle simmer; the gravy will thicken in 3–5 minutes. Season with black pepper and salt. If gravy becomes too thick, add up to 2 tbsp additional milk to reach desired consistency. Keep warm on very low heat.

Pico & Cheese

Combine diced tomato, minced jalapeño, red onion, chopped cilantro, lime juice and 1/8 tsp salt in a small bowl. Taste and adjust salt or lime as needed. Set aside to let flavors marry.

Measure shredded cheddar and keep ready to sprinkle over bowl.

Eggs & Toast

While gravy finishes, toast the bread to desired doneness and spread 1/2 tbsp butter on the hot toast. Keep warm.

cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. Crack eggs into the pan and cook to desired doneness: for sunny-side-up, cook gently until whites are set but yolks still runny, 3–4 minutes; for over-easy, cook until whites set then flip and cook 15–30 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Assembly

In a medium shallow bowl, place the warm home fries as the base (about half the bowl). Arrange the two eggs over the fries.

Ladle 1/3 to 1/2 cup of warm sausage gravy over the fries and around the eggs (reserve extra gravy for service if desired).

Sprinkle 1/4–1/2 cup shredded cheddar over the hot gravy and potatoes so it softens and melts.

Top with 2–3 tablespoons pico de gallo and a small pinch of chopped cilantro for color.

Serve immediately with the buttered toast on the side.