Recipes and Cooking Poached Egg Breakfast Bowls 4.5 (4) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Yield: 3 cups bean mixture + 4 poached eggs Jump to Nutrition Facts 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. 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. Rate it Print Nutrition Facts (per serving) 219 Calories 8g Fat 24g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.