Herby green breakfast bowl

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Serves: 2
Cooking time: 15 mins
Photographer: David Frenkiel

While a lot of our breakfasts lean towards the fruity/sweet or the rich oaty/ grainy, this bowl is savoury and protein-packed yet also fresh and light. A base of quinoa and kale is studded with dill and parsley and topped with avocado, radishes and a soft-boiled egg. By simply rubbing the kale with oil and lemon, it softens without needing to be cooked, which not only saves time but also on dirty dishes. Before digging in, we sprinkle some Dukkah, Savoury Granola or toasted seeds on top, for added flavour and crunch.

Ingredients

Quantity	Ingredient
100g	curly kale, stems removed
1 tablespoon	extra-virgin olive oil, plus extra to drizzle
1 tablespoon	lemon juice
2 tablespoons	chopped fresh flat-leaf parsley leaves
2 tablespoons	chopped fresh dill
150g	Quick quinoa, cooked, (or 1/2 cup uncooked, boiled in salted water for 15-18 minutes)
	sea salt
	freshly ground black pepper

To serve

Quantity	Ingredient
2	free-range eggs
2	ripe avocados, stones removed and flesh sliced
4	radishes, sliced
1 tablespoon	extra-virgin olive oil
2 tablespoons	Dukkah
or	Savoury granola – salad’s best friend

Method

Fill a small saucepan with water and bring to a boil. Add the eggs and let them cook for 6–7 minutes before removing from the heat. Rinse the eggs in cold water and carefully peel off the shells.
Meanwhile, roughly chop the kale and transfer it to a large mixing bowl. Add the oil and lemon juice and massage the kale for a minute or so or until the leaves begin to soften. Add the parsley and dill to the bowl along with the cooked quinoa. Season to taste with salt and pepper and stir until combined.
Divide between two bowls and serve topped with halved eggs, avocado and radish slices, a sprinkling of dukkah or granola, and a drizzle of oil.

Tip

For a vegan alternative, simply leave out the egg.

Tags:

Herby green breakfast bowl

Ingredients

To serve

Method

Tip

Recipes

Books

Authors

Collections

Store

The Feed