The Probiotic Power Breakfast You Need to Try
You’ll find me eating a version of this bowl nearly everyday. With a little bit of everything — whole grains, sauteed greens, a yolky egg, creamy yogurt and avocado, and just enough tangy kraut to grace every bite — it’s my ideal breakfast. A scoop of kraut (I recommend purple cabbage kraut, though you really can’t go wrong with any variety!) gives this bowl a big pop of flavor to balance the richness of a runny-yolked egg and yogurt. Get a headstart on breakfast by making the quinoa the night before.
Probiotic Breakfast Bowls
1 cup uncooked quinoa, rinsed
1 ¾ cups water
2 tablespoons extra-virgin olive oil, divided
4 cups packed baby spinach
4 large eggs
1 cup fermented red cabbage kraut
1 avocado, thinly sliced
1 cup live-culture plain Greek yogurt, preferably whole milk
2 scallions, thinly sliced
4 teaspoons hemp seeds
Combine the quinoa, water, and a generous pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook, uncovered, until tender, about 10 to 12 minutes. Remove from the heat, cover with a lid, and steam for 5 minutes.
Heat 1/2 tablespoon of the oil in a large skillet until shimmering. Add the spinach, and cook, tossing frequently, until wilted, 1 to 2 minutes. Divide the spinach among bowls and wipe the pan clean.
Heat the remaining 1 ½ tablespoons of oil in the skillet over medium heat. Crack the eggs into the skillet and season each with a pinch of salt. Cook until the edges are crisp and the whites are set, about 3 minutes.
Divide the quinoa among the bowls. Top with each with a fried egg, kraut, avocado slices, a scoop of yogurt, scallions, and hemp seeds.
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