Savory Breakfast Bowl

If you are not in the mood for cold cereal, this leftover-friendly dish is quick and hot and hearty. Try our savory breakfast bowl recipe.

This recipe is versatile and can be re-interpreted based on what you have hanging around in your fridge. It would also make a great lunch or light dinner.

You can use leftover couscous, which of course is pasta. One way is to cook it with diced onions, garlic, and vegetable stock for a more robust flavor. You might try quinoa, brown rice, or your other favorite grain. Great Northern beans, Cannellini, or black beans would also be tasty.

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Ingredients

• 1 cup previously prepared couscous
• ¼ cup canned Great Northern beans, drained and rinsed
• ¼ cup diced purple onion or scallions (white and green parts)
• 6 cherry tomatoes
• Drizzle of olive oil
• 1 egg
• 2 fresh basil leaves, chopped
• Salt and pepper to taste

Directions

Place couscous, beans, onion, and tomatoes into a bowl. Drizzle with olive oil and pop into the microwave for 90 seconds or until hot. Be sure to cover the bowl so the tomatoes don’t make a mess if they explode. Alternatively, cut them in half.

Fry the egg to your liking. Try over easy or sunny side up, basting it with a little water so the white is cooked but the yolk stays runny to coat the other elements in your bowl. 

Place the egg on top of your warm couscous and veggies, season with salt, pepper, and basil. Enjoy!

Serves 1

Each serving contains approximately:

• 400 calories
• 10 g of fat
• 186 mg cholesterol
• 328 mg sodium
• 630 mg potassium
• 58 g total carbohydrate
• 18 g protein

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