Average Recipe
Prep Time
10 minutes
Cook Time
6 minutes

Grain nourish bowls make for a very satisfying savory breakfast. This recipe uses millet, but any of your favorite whole grains such as brown rice or quinoa will also work. If you don't prefer to use a fried egg, try this recipe with a poached egg instead!

Preparation Note

This nourishing breakfast meal comes together very quickly using pre-cooked millet (or another leftover whole grain). Try cooking the millet the night before to have on hand for a quick breakfast the next morning! To cook the millet, rinse 1 cup millet in a fine-mesh strainer and place in a saucepan with 2½ cup water and a pinch of sea salt. Cover with a tight-fitting lid, bring to a boil and simmer on low for 30 to 35 minutes until the water is absorbed.



3 cups cooked millet
1 cups cherry tomatoes sliced in half
2 ripe avocados sliced
1 cups microgreens


2 tablespoons extra virgin olive oil (or butter)
4 large eggs
1 pinches kosher salt
1 pinches freshly ground black pepper


cups extra virgin olive oil
1 medium lemons juiced
2 teaspoons raw honey
1 teaspoons dijon mustard
¼ teaspoons kosher salt
¼ freshly ground black pepper