Start your day with a nutritious and energizing Microgreen and Egg Breakfast Bowl, featuring soft-boiled eggs, a medley of microgreens, ripe avocado, and a drizzle of creamy tahini dressing.
Ingredients:
- 2 large eggs
- 2 cups mixed microgreens (such as kale, radish, and sunflower microgreens)
- 1 ripe avocado, sliced
- 2 tablespoons tahini dressing
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Instructions:
Prepare the Soft-Boiled Eggs:
- Bring a small pot of water to a boil and gently lower the eggs into the boiling water.
- Reduce the heat to low and simmer the eggs for 7-8 minutes for soft-boiled eggs with a slightly runny yolk.
- Transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel and set them aside.
Make the Tahini Dressing:
- In a small bowl, whisk together tahini dressing, extra-virgin olive oil, and apple cider vinegar until well combined. Season with salt and black pepper to taste.
Assemble the Breakfast Bowl:
- In a serving bowl, arrange the mixed microgreens as the base of your breakfast bowl.
- Place the sliced ripe avocado and soft-boiled eggs on top of the microgreens.
Drizzle with Tahini Dressing:
- Drizzle the prepared tahini dressing over the microgreens, avocado, and eggs for a creamy and savory flavor.
Season to Taste:
- Season your Microgreen and Egg Breakfast Bowl with additional salt and black pepper if desired.
Serve:
- Your Microgreen and Egg Breakfast Bowl is ready to be served as a wholesome and satisfying breakfast to kickstart your day!
Enjoy:
- Enjoy the combination of creamy avocado, perfectly cooked eggs, and the freshness of microgreens in every bite.