Breakfast grain bowls to start your day!

A vibrant cilantro-yogurt sauce creates a flavorful, refreshing base for this healthy 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. Plus, they have a good amount of healthy options to choose from, which I’m always on board with.

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 refreshing and healthy dish that’s perfect for starting off the day.

A gray metal plate with green sauce, grains, and sunny side up eggs, set on top of worn wood slabs.
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)
  • Brown rice (gluten-free)
  • Grits (gluten-free)
  • Barley
  • Sorghum (gluten-free)

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this breakfast grain bowl.

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!

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A gray metal plate with green sauce, grains, and sunny side up eggs, set on top of worn wood slabs.

Grains & Eggs with Cilantro Yogurt Sauce

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings + 1 cup yogurt sauce 1x

Description

A vibrant cilantro-yogurt sauce creates a flavorful, refreshing base for this healthy breakfast. Made with both quinoa and bulgur, then topped with perfectly cooked eggs, this is one wholesome and satisfying breakfast.


Ingredients

Scale

Cilantro Yogurt Sauce:

  • 1 cup plain yogurt
  • 1 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground coriander seed
  • red pepper flakes
  • Salt and black pepper to taste

Eggs & Grains:

  • 8 eggs
  • 2­–3 teaspoons butter
  • 2 cups cooked quinoa
  • 2 cups cooked bulgur
  • 1 tablespoon extra-virgin olive oil
  • Salt and black pepper to taste
  • 4 scallions, sliced
  • Fresh cilantro leaves

Instructions

Cilantro Yogurt Sauce:

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.


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You might also like this Savory Breakfast Bowl featuring crispy shiitake mushrooms!

two white bowls with whole grains, sliced avocado, sautéed greens, topped with an egg

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About The Author

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.

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