Breakfast bowls aren’t just limited to cereal! This vegetable-packed breakfast bowl is full of flavor and nutrition, combining poached eggs, avocado, and fresh greens for a satisfying start to your day.
Ingredients
- ½ tbsp olive oil
- ½ tsp ground paprika
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp chilli flakes
- 70 g kale, stems removed, leaves shredded
- ½ courgette (zucchini), chopped (~75 g)
- 5 baby mushrooms, sliced
- 50 g raw spinach leaves
- 2 large free-range eggs
- Vinegar (for poaching eggs)
- ½ avocado, mashed
- Sea salt and black pepper, to taste
Method
- Heat a large fry-pan over medium heat. Add olive oil, paprika, cumin, turmeric, chilli flakes, kale, and
courgette. Cook for about 7 minutes, until kale softens. Add mushrooms and cook for another 5 minutes.
Finally, add spinach, turn off heat, and stir through. - Poach the eggs: fill a large saucepan with ~8 cm cold water, add vinegar, bring
