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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 45 mins Servings: 4 savory-hayden-flour-mills-breakfast-bowl-971-d112232.jpg
Ingredients Ingredient Checklist 8 ounces cherry tomatoes (1 1/4 cups) 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 4 packed cups finely shredded stemmed kale (from 1 bunch) 2 tablespoons minced garlic (from 2 cloves) 3 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze 4 large eggs 2 ripe but firm small avocados, halved, pitted, and scooped from skins 1/2 cup diced English cucumber Plain Greek yogurt, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 45 mins Servings: 4 savory-hayden-flour-mills-breakfast-bowl-971-d112232.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
savory-hayden-flour-mills-breakfast-bowl-971-d112232.jpg
savory-hayden-flour-mills-breakfast-bowl-971-d112232.jpg
Ingredients
Ingredients
- 8 ounces cherry tomatoes (1 1/4 cups) 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 4 packed cups finely shredded stemmed kale (from 1 bunch) 2 tablespoons minced garlic (from 2 cloves) 3 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze 4 large eggs 2 ripe but firm small avocados, halved, pitted, and scooped from skins 1/2 cup diced English cucumber Plain Greek yogurt, for serving
Directions
Heat broiler, with rack 5 inches from heat source. Drizzle tomatoes with oil in a large ovenproof skillet; toss with salt and pepper. Broil until charred and softened, 4 to 5 minutes. Transfer to a plate.
Place skillet over medium-high. Add 1 tablespoon oil, kale, and 3 tablespoons water. Cover and cook, stirring once, until wilted, 2 to 3 minutes. Season with salt and pepper; transfer to plate. Add 2 tablespoons oil and garlic to pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in barley; heat through. Season with salt and pepper.
Meanwhile, bring a small pot of water to a boil. Carefully add eggs, return to a boil, and cook 30 seconds. Turn off heat, cover, and let stand 6 minutes. Drain; run eggs under cold water until cool. Peel.
Divide barley, kale, eggs, tomatoes, avocados, and cucumber evenly among bowls. Dollop with yogurt, drizzle with oil, and season with salt and pepper; serve.
Reviews
Add Rating & Review
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All Reviews for Savory Breakfast Bowl
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Savory Breakfast Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
