Poached Egg Breakfast Bowls

4.5
(4)

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.

Poached Egg Breakfast Bowls
Photo: Andy Lyons
Total Time:
30 mins
Servings:
4
Yield:
3 cups bean mixture + 4 poached eggs

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

  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.

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.

Nutrition Facts (per serving)

219 Calories
8g Fat
24g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 219
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 469mg 20%
Total Carbohydrate 24g 9%
Total Sugars 4g
Protein 16g
Vitamin C 87.6mg 438%
Calcium 195mg 15%
Iron 4.3mg 24%
Potassium 863mg 18%
Folate, total 132.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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