Poached Egg Buddha Bowls Recipes
POACHED EGG BUDDHA BOWLS
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. -Amy McDonough, Carlton, Oregon
Provided by Taste of Home
Time 1h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly., Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute., Using a slotted spoon, transfer egg to 1 of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.
Nutrition Facts : Calories 526 calories, Fat 24g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 563mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 21g protein.
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