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The Probiotic Power Breakfast You Need to Try

Kelli Foster is the author of the forthcoming cookbook, The Probiotic Kitchen, which includes 100+ everyday recipes using probiotic foods, like yogurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha. She is also the author of Buddha Bowls, an editor at Kitchn, and her work has appeared in Triathlete, Chicago Athlete, and Greatist.
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February 18, 2020

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.

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