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.
Ingredients
Bowls
3 cups
cooked
millet
1 cups
cherry tomatoes
sliced in half
2
ripe
avocados
sliced
1 cups
microgreens
Eggs
2 tablespoons
extra virgin olive oil
(or butter)
4 large
eggs
1 pinches
kosher salt
1 pinches
freshly ground
black pepper
Dressing
⅓ 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
