Intolerances: Fructose, Gluten, Soy
A light and healthy breakfast to fill you up and get you started on the right foot.

Does anyone else get stuck in a breakfast rut? I wake up and find myself going for the same things every day…yogurt and granola or eggs. I recently went out to eat at one of our favorite local restaurants. My husband and I would always split two meals, chilaquiles and a Santa Fe breakfast bowl. It was a perfect balance of light and pure indulgence. Unfortunately, those meals are no longer ones that I can enjoy; however I realized with a few minor tweaks, the bowl was still something I could have and it was still delicious. I knew that I could take that concept and rework it to add a bit more flavor and create an easy breakfast. 

Serve it with:

• A side of Bacon 
• Ground Turkey
• Salsa or Hot Sauce

What you need:

• 2 Pots, one with a lid
• Wooden and Slotted Spoon
• Saute Pan
• Cutting Board and Sharp Knife
• Rice
• Two Eggs
• Avocado
• Fresh Spinach
• Feta
• Kosher Salt and Cracked Pepper
• Vinegar
• Sunflower Seeds
• Lemon
• Olive Oil

The Base of the Bow

You know what, I’m not going to go into a whole lot of instructions on this one. What I will tell you, is that this recipe is for one person. You can certainly double, triple, etc. this recipe, but I know that sometimes, you are cooking for one and you need a recipe for one. I recommend using your favorite rice for this recipe, whether that is white, brown, etc. For the rice, simply follow the instructions on the box/bag. Below, you’ll see that I am using leftover rice from our dinner last night, it speeds up the process and transforms your rice from one meal to the next.

The Poached Eggs

Grab your 3 qt. pot, fill it with water and turn the heat to medium-high. Once the heat gets to a low boil, it is time to get your eggs going. Crack your each egg into 2 separate ramekins (any small dish will do). Add your vinegar to the water and begin stirring your water in a fast circular motion. Once the water is moving in that circle, add each egg gently. Set your timer for 3 minutes and walk away…just not too far. Grab your slotted spoon, a plate lined with a paper towel and get those eggs out (gently) and place them on the paper towel to remove the excess water. 

The Fixings

You will need a small sauté pan, a teaspoon of olive oil, salt, pepper and a cup of spinach. Heat the oil in your sauté pan to medium and add your cup of spinach. This won’t take long, maybe a minute or two, simply move around the spinach, add a pinch of kosher salt and a couple of cracks of black pepper and a dash of lemon juice. Once the spinach is wilted, take it off the heat. 

In the meantime, slice your avocado in half. We are only going to use ¼ of the avocado, but by all means, use more if you want (and can tolerate). I typically will start with the half that doesn’t have the pit. Spoon out half of one side onto the cutting board and dice. You can also dice the avocado within the skin and scoop out the cubes.

Lastly, the final toppings. I recommend using feta cheese, however you could also use cotija. I also like to add a little crunch at the end, so sunflower seeds are a must.

Assembly

Now that you have all of the parts ready to go, let’s assemble. Spoon your rice into the bottom of the bowl. I like to create compartments of each fixing and then mix at the end. Top with your avocado, spinach, cheese and of course your two beautifully poached eggs. Lastly, I sprinkle sunflower seeds over the entire dish. Add a sprinkle of salt and pepper on your eggs and avocado and dig in.