1. Poached Egg Breakfast Bowl
As far as we’re concerned, a poached egg is ten times more delicious when its yolk runs over a pile of fresh ingredients. Luckily, this healthy breakfast bowl with eggs lives up to the hype. A poached egg is just the cherry on top of fresh mushrooms, kale, grape tomatoes, and cannellini beans. It’s all of your favorite omelet ingredients served bowl-style.
Ingredients
- 1 tablespoon cider vinegar
- 4 eggs
- 2 teaspoon olive oil
- 2 cup sliced fresh button mushrooms
- 4 cup chopped fresh kale or spinach
- 1 15 ounce can cannellini (white kidney) beans, rinsed and drained
- 1 cup quartered grape tomatoes or 1/2 cup sliced oil-packed dried tomatoes
- ¼ teaspoon salt or garlic salt
- ¼ teaspoon lemon-pepper seasoning or black pepper
- ¼ cup chopped green onions (optional)
Directions
Add 4 cups water to a large skillet; add vinegar. Bring to simmering. Break an egg into a custard cup and slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and keep warm.
Empty skillet and wipe clean. In skillet heat oil over medium heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally. Add kale; cook 30 seconds or until wilted, stirring frequently. Stir in beans, tomatoes, salt, and lemon-pepper seasoning; heat through.
Divide bean mixture among bowls. Top with poached eggs and, if desired, green onions.
2. Ginger-Acai Bowls with Almond-Pepita Clusters
No fresh fruit handy? No problem. Frozen berries, acai puree, and bananas make this smoothie delicious and colorful, while Greek yogurt offers a hit of protein and probiotics. When you’ve finished blending, it’s time to decorate with fruit (try mango, peach, kiwifruit, or pineapple) and crunchy clusters made from almonds, pumpkin seeds, coconut, and flaxseed meal. It’s a powerhouse breakfast bowl that looks like a work of culinary art.