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A simple winter breakfast bowl featuring garlicky greens, fragrant sun-dried tomato sorghum, and crispy shiitake mushrooms, topped with avocado and an over-easy egg, this is one healthy and flavorful breakfast. | from Lauren Grant of Zestful Kitchen

Savory Breakfast Bowl

  • Author: Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2 bowls 1x
  • Category: Breakfast / Brunch
  • Method: Stove top and oven
  • Cuisine: American

Description

A simple winter breakfast bowl featuring garlicky greens, fragrant sun-dried tomato sorghum, and crispy shiitake mushrooms, topped with avocado and an over-easy egg, this is one healthy and flavorful breakfast.

Scale

Ingredients

For the pilaf:

  • ¼ cup diced onion
  • 1 teaspoon olive oil
  • Kosher salt and black pepper
  • 1 teaspoon minced fresh rosemary, divided
  • ½ teaspoon minced orange zest
  • ½ cup dry pearled sorghum (such as NuLife Market), faro, or barley
  • 1 cup low-sodium broth of choice, or water
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons chopped walnuts, toasted

For the mushrooms:

  • 3 ounces shiitakes mushrooms, stemmed and cut into ½-inch-thick slices
  • 1 teaspoon olive oil

For the greens:

  • 4 cups turnip greens, roughly chopped (4 ounces)
  • 1 clove garlic, chopped
  • 24 over-easy fried eggs
  • ½ an avocado, thinly sliced

Instructions

Heat oven to 400°F.

For the pilaf:

Cook onion in 1 teaspoon oil in a saucepan over medium heat until softened, 3 minutes; season with salt and pepper. Add ½ teaspoon rosemary, zest, and sorghum and cook 1 minute. Add broth (or water), bring to a boil over high for 5 minutes, then reduce to a simmer over medium-low, cover and cook until grains are tender and liquid is nearly absorbed, 35–40 minutes; drain if needed. Off heat, stir in sundried tomatoes and walnuts cover and let stand 10 minutes.

For the mushrooms:

Meanwhile, toss shiitakes with 1 teaspoon oil; season with salt and pepper and arrange in a single layer on a baking sheet. Roast shiitakes until crisp, 25 minutes, stirring halfway through.

For the greens:

Heat 1 teaspoon oil in a regular or cast iron skillet over medium. Add garlic and ½ teaspoon rosemary and cook 1 minute, add greens and cook just until wilted, 1 minute. Off heat, season with salt and pepper.

Divide sorghum and greens among two serving bowls, top each with one or two fried eggs, sliced avocado, and crispy shiitakes. Season with black pepper.


Notes

What you’ll need for this recipe:

Meal prep tip:

To get this bowl together quickly, prepare the sorghum and sundried tomato mixture in advance. Transfer to an airtight container and refrigerate until ready to serve. Reheat in the microwave or on the stovetop with a splash of broth of water.

You can also make the crispy mushrooms in advance, although they will need a few minutes in the oven to re-crisp just before serving. Store in an airtight container.

Don’t have sorghum?

Use dry quinoa, faro, bulgur or freekeh instead of the dry sorghum. Adjust the broth and cooking time as needed according to package directions.