Breakfast Bowl With Fried Eggs Yogurt And Vegetables Food

JAMMY EGGS AND YOGURT BREAKFAST BOWL RECIPE

Jammy Eggs and Yogurt Breakfast Bowl Recipe image

Provided by Stephanie

Time 10m

Number Of Ingredients 8

Ingredients

1 large egg
2 tbsp yogurt
4 cherry tomatoes (quartered)
1/4 cup cucumbers (diced)
1/4 avocado (diced)
1 tbsp red onion (diced)
herbs of choice
salt and freshly ground pepper

Steps:

Bring a small pot of water up to a boil. When at a hard boil, add a large egg, straight from the fridge into the water. Set a timer for 6 minutes and 30 seconds.
Swoosh a spoonful yogurt on a plate. I added an extra swoosh of hummus as well.
Top with the vegetables. I prefer to keep my veggies on one side, for aesthetic reasons.
Chill the egg in very cold tap water and peel. Slice in half and place on top of the vegetables. Finish with salt and pepper and enjoy!

RICE BOWLS WITH FRIED EGGS

Rice Bowls with Fried Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 cups broccoli florets (about 8 ounces)
2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces)
1 small bunch scallions, chopped
1 cup frozen shelled edamame, thawed (about 6 ounces)
1 8-ounce can sliced water chestnuts, drained and rinsed
1 cup bean sprouts
1 cup snow peas, trimmed and halved (about 3 ounces)
1/4 cup low-sodium teriyaki sauce
1 tablespoon Sriracha, plus more for serving
3 cups cooked brown rice
4 large eggs

Steps:

Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams

BREAKFAST BOWL WITH FRIED EGGS, YOGURT, AND VEGETABLES

Breakfast Bowl with Fried Eggs, Yogurt, and Vegetables image

Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild them with olive-oil fried eggs, tangy Greek yogurt, and a scattering of fresh chiles and herbs.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 6

Ingredients

Olive Oil-Fried Eggs
Easy Roasted Vegetables
Plain Greek yogurt
Sliced hot chiles or hot sauce
Tender herbs, such as flat-leaf parsley leaves
Kosher salt and freshly ground pepper

Steps:

Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.

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