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Gallery Anatomy of an Egg Bowl Credit: Gentl and Hyers Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Savory Yogurt 1 cup plain Greek yogurt 1 tablespoon plus 2 teaspoons ground sumac (available at penzeys.com) Pinch of flaky sea salt, such as Maldon 1/4 teaspoon agave syrup Eggs White vinegar Coarse salt 4 large eggs Greens 2 cups mixed fresh greens and herbs, such as watercress, flat-leaf parsley, chives, and scallion greens Extra-virgin olive oil Juice of 1 lemon Flaky sea salt, such as Maldon Serving 2 cups mixed cooked grains, such as farro, quinoa, wheat berries, and red or brown rice 12 pieces mixed roasted vegetables, such as whole carrots, parsnips, turnips, and beets, and sliced butternut or acorn squash 1 ripe, firm avocado, peeled, pitted, and sliced Dried chili powder, preferably New Mexican
Gallery Anatomy of an Egg Bowl Credit: Gentl and Hyers
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Anatomy of an Egg Bowl Credit: Gentl and Hyers
Anatomy of an Egg Bowl
Credit: Gentl and Hyers
Anatomy of an Egg Bowl
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
1 cup plain Greek yogurt 1 tablespoon plus 2 teaspoons ground sumac (available at penzeys.com) Pinch of flaky sea salt, such as Maldon 1/4 teaspoon agave syrup
White vinegar Coarse salt 4 large eggs
2 cups mixed fresh greens and herbs, such as watercress, flat-leaf parsley, chives, and scallion greens Extra-virgin olive oil Juice of 1 lemon Flaky sea salt, such as Maldon
2 cups mixed cooked grains, such as farro, quinoa, wheat berries, and red or brown rice 12 pieces mixed roasted vegetables, such as whole carrots, parsnips, turnips, and beets, and sliced butternut or acorn squash 1 ripe, firm avocado, peeled, pitted, and sliced Dried chili powder, preferably New Mexican
Directions
Savory yogurt: Stir together yogurt, sumac, flaky salt, and agave in a bowl.
Eggs: Fill a deep pot with water. Add vinegar (3 tablespoons per gallon of water) and salt. Bring to a boil, then reduce to a gentle simmer. Crack an egg into a small cup. Use a slotted spoon to stir water into a tornado effect, then quickly slide egg into center. Cook until white is just set, 2 to 3 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Repeat with remaining eggs.
Greens: Toss together greens, oil, lemon juice, and flaky salt in a bowl.
Serving: Divide grains, vegetables, greens, yogurt, and avocado among serving bowls. Top each with an egg and sprinkle with chili powder. Serve immediately.
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All Reviews for Anatomy of an Egg Bowl
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Anatomy of an Egg Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
