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Green Brekkie Bowl
Prep time:15 mins- Cook time:20 mins
Servings:2
Breakfast bowls aren’t just limited to cereal! Try out this vegetable-packed breakfast bowl that’s full of flavour and nutrition.
Nutrition facts(per serving)
Calories343
Protein16.3g
Fibre9.9g
Carbs5.3g
Fat29.2g
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp dried chilli flakes
- 140g kale, hard stems removed and leaves shredded
- 1 courgette, chopped
- 100g button mushrooms, sliced
- 100g spinach leaves
- 4 large free-range eggs
- 2 tsp white vinegar
- 1 avocado, sliced
- sea salt
- black pepper
Instructions
- Place a large fry-pan over medium heat and add the olive oil, spices, kale and courgette. Cook for approximately 7 minutes, or until the kale turns soft. Now add the mushrooms and cook for another 5 minutes. Finally, add the spinach, turn off the heat and stir through.
- Poach the eggs. Add water and vinegar to a large saucepan until 8cm deep. Bring to the boil and then reduce to a simmer. Crack an egg into a small bowl. Using a large spoon, gently stir the water in a circular motion to create a whirlpool. This will draw the egg into the centre of the saucepan. Carefully slide the egg into the water. Cook for 2 to 3 minutes for a soft yolk, or 3 to 4 minutes for a firm yolk. Using a slotted spoon, remove the egg from the water. Repeat with the other egg.
- Place the wilted greens into a large bowl, add the avocado and top with the poached eggs. Season with salt and pepper and enjoy!
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