A vibrant cilantro-yogurt sauce creates a flavorful, refreshing base for this breakfast. Made with both quinoa and bulgur, then topped with perfectly cooked eggs, this is one wholesome and satisfying breakfast grain bowl.
Inspiration for this breakfast grain bowl
I came across the most gorgeous image on Instagram a few months ago of a breakfast dish being served up in LA. Winsome, self declared as, “a good place to be”, indeed seems a great place to be any time of the day or week. Their breakfast, brunch, lunch, and dinner menus look amazing (their cocktail list doesn’t seem to be too shabby either).
What intrigues me the most about Winsome is that their menus offer a variety of dishes for the likes of any and all customers. Whether you’re a die-hard carnivore (they have braised beef cheek and half roasted chicken) or a vegetarian (vegetable bahn mi and crispy tofu) the options are not limited.
I simply find their dishes to be refined and unique, yet very familiar. Also, if you’re looking for some mad food photos, check out their Instagram, it’s gorgeous.
The basis of this recipe was inspired by one of their gorgeous breakfast grain bowls — Grains and Eggs. Sunny side up eggs set atop a bed of simply seasoned grains and pools of light green yogurt sauce. The ingredient list is simple, but the flavors come together to create a dish that’s perfect for starting off the day.
What grains go in a breakfast grain bowl?
You can use whatever you like or have on hand! The biggest tip I have is to cook your grains before hand. Do it the night before or a couple of days in advance. this allows you to get this breakfast together and on the table (or out the door) in minutes.
These green breakfast bowls feature quinoa and bulgur but here’s a comprehensive list of what you could use!
Quinoa (gluten-free)
Bulgur
Farro
Freekeh
Oats (* gluten-free – look for certified gf if needed)
To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!
A vibrant cilantro-yogurt sauce creates a flavorful, refreshing base for this breakfast. Made with both quinoa and bulgur, then topped with perfectly cooked eggs, this is one wholesome and satisfying breakfast.
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Purée yogurt, cilantro, lime juice, coriander, and red pepper flakes in a food processor until smooth; season with salt and black pepper.
Eggs & Grains:
Heat a large nonstick skillet over medium-low. Add 1 teaspoon butter and swirl around the pan to coat until melted and no foam remains. Crack 2–3 eggs into the pan, cover, and cook until desired doneness, 2–3 minutes. Transfer eggs to a plate and repeat with remaining eggs.
Combine quinoa, bulgur, and olive oil; season with salt and pepper. Divide quinoa mixture between serving plates, pour yogurt sauce around edges and top with eggs. Garnish servings with cilantro and green onions.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Pin This Recipe
Love this recipe and want to save it? Pin this recipe!
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
