A warm, protein-packed breakfast bowl, *loosely* inspired by breakfast tacos we love from Austin (sans tortilla).
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It starts off with warm heirloom black beans, grown by Charley Baer in ME; a soft-boiled egg; just-made home fries featuring potatoes from Sparrow Arc Farm in VT; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde (thank you Jenny from the Clover kitchen for sharing your recipe!).
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We've been hearing tons of requests for less bready breakfast options - we hope you'll check this one out!