My two culinary fallbacks:
- Add more vegetables (Especially avocado. don’t forget to add the avocado.)
- Put an egg on it
So it should be pretty obvious why this egg-and-vegetable power bowl is one of my quick & healthy go-tos in the morning. You could definitely play around with the ingredients here – I included my standbys, but you could add some quinoa, brown rice, mushrooms, onion, the sky’s the limit!
I mean, let’s be real, as long as there’s a runny yolk, you know it’s going to be good.
Morning Power Bowl:
Fried Egg with Sautéed Tomatoes, Avocados, and Power Greens
1/2 tablespoon oil (coconut or olive)
1 clove garlic, minced
1/2 cup cherry tomatoes, halved
1 cup (or more!) of your favorite power greens – baby kale, spinach, chard, arugula, etc.
1/4 avocado, sliced
salt, pepper, red chili flakes
Heat up 1/2 tablespoon of olive oil or coconut oil in a medium skillet over medium heat. Add your minced garlic and halved cherry tomatoes and sauté them until they start to blister and their juice thickens, about 5 minutes or so.
Push the tomatoes to the side of the pan and crack an egg into the center. Once the white starts turning opaque but the top of the yolk and white still look raw, cover the skillet with a lid for about 45 seconds. This should be enough time to cook the top part of the egg while still keeping the yolk nice and runny.
While the egg is cooking, fill a bowl up with as many greens as your heart desires. As soon as the egg is done, top the greens with the sautéed tomato and garlic, then the fried egg itself. Garnish with your avocado slices, a sprinkle of sea salt, a grind of cracked black pepper, and a pinch of red chili flakes.