Mediterranean Breakfast Bowl

No ratings yet

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

PRINT RECIPE PIN RECIPE

Prep Time7

Cook Time3

Total Time10

Servings: bowl

Author: Molly Thompson

INGREDIENTS

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

INSTRUCTIONS

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!