These gut-friendly breakfast bowls are loaded with whole grains, sautéed greens, a yolky egg, creamy yogurt, avocado, and plenty of tangy kraut to grace every bite
Ingredients
1 cup quinoa
1 3/4 cups water
Kosher salt
1 medium avocado
2 medium scallions
2 tablespoons olive oil, divided
4 packed cups baby spinach (about 4 ounces)
4 large eggs
1 cup fermented red cabbage or beet kraut, such as Hawthorne Valley, Ozuké, or Atlantic Sea Farms
1 cup plain Greek yogurt
4 teaspoons hemp seeds
Instructions
Rinse 1 cup quinoa, then place in a medium saucepan. Add 1 3/4 cups water and a generous pinch of kosher salt, and bring to a boil. Reduce the heat to a simmer and cook uncovered until the quinoa is tender, 10 to 12 minutes. Remove from the heat, cover, and let steam for 5 minutes. Meanwhile, thinly slice 1 avocado and 2 medium scallions.
Heat 1 1/2 teaspoons of the olive oil in a large nonstick skillet over medium heat until shimmering. Add 4 packed cups baby spinach, and cook, tossing frequently, until wilted, 1 to 2 minutes. Divide the spinach between 4 bowls and wipe the pan clean.
Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium heat until shimmering. Add 4 large eggs and season each with a pinch of salt. Cook until the edges are crisp and the whites are set, about 2 minutes.
Divide the quinoa between the bowls and top with each with a fried egg. Divide 1 cup purple kraut, the avocado slices and scallions, 1 cup Greek yogurt, and 4 teaspoons hemp seeds among the bowls.
