Favorite Recipes of Maverick Swaniel Harrienger

{December 15, 2016}   American Breakfast Rice Bowl, Maple Mustard Dressing, + Bacon + Shallot Mix (Happy Cooking by Giada de Laurentiis, 2015, page 16 [pictured on page 17])

Makes 1 bowl.


  • 0.75 scant cup cooked rice
  • 0.5 cup cleaned + chopped escarole
  • 1 sunny side up egg, seasoned with a pinch of kosher salt
  • Freshly ground black pepper
  • 0.5 segmented orange


  1. Place the brown rice in the bottom of a bowl.  Drizzle with half of the dressing.  Place the escarole in one corner of the bowl, on top of the rice.  Drizzle with the second half of the dressing.
  2. Put the bacon + shallot mix next to the escarole, + the cooked egg in an open area of the bowl.  Top with a few cracks of black pepper + scatter the orange segments around.

Ingredients (Maple Mustard Dressing):

  • 0.5 teaspoon spicy mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grade B maple syrup
  • 1 tablespoon extra-virgin olive oil
  • 0.125 teaspoon kosher salt


  1. In a medium bowl, whisk together the mustard, vinegar, maple syrup, olive oil, + salt.

Bacon + Shallot


  • 2 slices applewood smoked bacon, cut into 0.5″ pieces
  • 1 shallot, diced


  1. Place the chopped bacon in a small skillet.  Place the skillet over medium heat + cook the bacon 8 minutes, stirring often.  Add the shallot + stir with a wooden spoon.  Continue cooking 3 more minutes.  Drain on a paper towel.

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