Recipes

Savory Breakfast Bowl

A soft-boiled egg adds richness to the high-fiber ingredients around it in this nontraditional breakfast bowl.

Eggs top the list when your body needs high-quality protein. A soft-boiled egg adds richness to the high-fiber ingredients around it in this nontraditional breakfast bowl. Creamy Parmesan millet serves as the base of this dream dish. The naturally gluten-free grain cooks in just 15 minutes. Its mild flavor complements the garlicky greens and crispy bacon, while sliced tomatoes add a sweet, acidic kick to the savory dish. Try it any time of day.

Makes 4 servings

Ingredients

  • 2 ⅔ water
  • 1 millet
  • ⅔ milk
  • ⅔ grated Parmesan cheese
  • 4 bacon, halved
  • 6 chopped fresh spinach
  • 1 cherry tomatoes, halved
  • 1 garlic, minced
  • 1 apple cider vinegar
  • 4 eggs
  • Cracked black pepper, to taste

Directions

  1. In a medium saucepan, bring the water to boiling. Stir in millet; reduce heat. Simmer, covered, for 15 to 20 minutes or until almost all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Stir in milk and Parmesan cheese. (Add additional milk, if needed before serving.)
  2. Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain on plate lined with paper towels. Reserve 1 tablespoon drippings in skillet. Stir in spinach, tomatoes and garlic; cook about 1 minute or until spinach is just wilted. Remove from heat.
  3. In another large skillet with 1½-inch-tall sides, add 1 inch of water. Add vinegar; bring to boiling. Break eggs, one at a time, into a custard cup and gently tip each egg into water. Simmer eggs about 4 minutes, spooning simmering water over eggs, until they reach desired doneness. Gently touch yolks with the back of a spoon to gauge doneness.
  4. To assemble, divide millet mixture among bowls. Top with spinach mixture, bacon and eggs. Sprinkle with pepper. Serve immediately.

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