Matty Matheson’s Bologna Bowl Is Very Good
My aesthetics – both in terms of food and in general – can best be described as “horny raccoon.” While I have been known to tinker with the tasting menu, I am completely genuine in my love for processed delicacies like American cheese and Bologna, and will continue to advocate for chefs and culinary personalities with similar settings.
I’m sure this won’t surprise anyone, but I really love Toronto chef and Wieseland star Mattie Matheson (and I can’t wait to get my hands on his new cookbook ). Not only does he seem like a warm and charming person with a large selection of T-shirts, but his recipes are relevant and he is not afraid of ingredients that other, more classic people might avoid as “nasty”. (Honestly, if you eat mortadella but not Bologna, you are a scammer and must treat yourself badly.)
Be that as it may, the damn lapdog bowl that Matty found out about from his mother-in-law is the most convenient breakfast, and it’s the only breakfast bowl I really want to eat. (Smoothie molds are officially out of stock.) My only criticism? He didn’t call it Bowlogna.
Let Mattie walk through the recipe in the video above, but it’s pretty simple. Simply grab a bowl, place four slices of bologna on the bottom, toss in a slice of American cheese, and gently break an egg on top. Microwave for three minutes and eat with buttered toast. It is perfect in itself, but at the same time it is extremely fluted. Leftover chips, mushrooms, and caramelized onions would be delicious – just lay them on top of the cheese, but under the egg – just like my best fried leeks . If you add it to an omelet, you can put it in a Bologna bowl.
Bologna Bowl Recipe | Vice munchies