Farmers Market Breakfast Bowl
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(2)
Ingredients
2 servings
- Spiced "Riced" Carrots:
- 2 medium carrots
- 2 teaspoons lemon juice
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- sea salt and freshly ground black pepper
- Yogurt Green Goddess Sauce: (makes extra)
- 2 cups whole milk greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon sea salt
- ⅓ cup chives, reserve some for garnish
- ⅓ cup fresh basil
- ¼ cup fresh mint
- freshly ground black pepper
- for the bowls:
- handful of salad greens
- 1 medium beet, shredded or very finely diced
- 4 radishes, thinly sliced
- 2 small tomatoes, sliced into wedges
- 2 soft boiled eggs*
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
How would you rate this recipe?
Preparation
Chef’s notes
*To make soft-boiled eggs:
Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes. Once the eggs are cool, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside.