Poached Egg Breakfast Bowls

It's a good thing it only takes 30 minutes to throw together these brilliant, fresh breakfast bowls, because we're going to be craving them every single morning. Dress it up with any number of toppings to make this breakfast bowl different every time.

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4.5 by 2 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup bean mixture + 1 poached egg
  • Makes: 3 cups bean mixture + 4 poached eggs
  • Start to Finish: 30 mins

Poached Egg Breakfast Bowls

Directions

  1. 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.
  2. 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.
  3. Divide bean mixture among bowls. Top with poached eggs and, if desired, green onions.

From the Test Kitchen

Mexican

Serve breakfast bowls with salsa verde, queso fresco, plain low-fat yogurt, and/or snipped fresh cilantro.

Asian

Serve breakfast bowls with kimchi, sriracha sauce, soy sauce, and/or toasted sesame oil.

Mediterranean

Serve breakfast bowls with plain low-fat yogurt, crumbled feta cheese, and/or snipped fresh oregano.

Italian

Serve breakfast bowls with chopped prosciutto, shredded Parmesan cheese, snipped fresh basil, and/or a drizzle of balsamic vinegar.

Southern

Serve breakfast bowls with shredded cheddar cheese, light sour cream, and/or bottled hot pepper sauce.

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Nutrition Facts (Poached Egg Breakfast Bowls)

  • Per serving:
  • 219 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 186 mg chol. ,
  • 469 mg sodium ,
  • 24 g carb. ,
  • 8 g fiber ,
  • 4 g sugar ,
  • 16 g pro.
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2 Ratings

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