Breakfast Bowls

Breakfast Bowls

breakfast bowls:

This ‘breakfast bowl’ recipe is perfect for lunch as well as breakfast. It is completely vegetarian, and combines vegetables with a touch of spice and creaminess. Absolute heaven! Give it a try and let me know your thoughts!

time:    10 mins.       yield:    1 Medium Bowl


  • 1-2 poached eggs
  • Handful of grape tomatoes
  • ½ avocado, sliced
  • 4 cups of uncooked spinach
  • 1 tbsp. chili flakes
  • Salt & pepper, to taste


  1. Start by poaching your egg. I will leave directions below on how to poach the perfect egg based on how you like your egg cooked.
  2. Cook down your spinach in a skillet over medium-high heat. Once wilted, transfer to a bowl on the side.
  3. Cut your grape tomatoes in half. Melt a tbsp. of butter in your skillet, and cook the tomatoes over medium-high until they are soft. Season with salt and pepper to taste.
  4. Assemble your bowl. I place the spinach at the bottom, then the tomatoes, and then top with the poached egg and avocado.
  5. Sprinkle with chili flakes.
  6. Enjoy!

how to: perfectly poached egg

  1. Fill medium saucepan 2/3 full with water. Bring to a rolling boil over high heat.
  2. Reduce to medium heat and add a splash of white vinegar. This will hold the egg together.
  3. Using a spoon, spin the water in a circular motion to create a whirlpool effect.
  4. Crack an egg into a ramekin, and slowly place the egg into the center of the “whirlpool”.
  5. Let the egg cook for the appropriate length of time and remove with a slotted spoon.

soft: 3 MINUTES     medium: 4 MINUTES

hard: 5 MINUTES

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