Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl recipe. The fiber-rich grain freezes very well, so cook up a batch to stash away for salads, bowls and more. Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast. Sprinkle with crushed red pepper for extra heat.
Spinach & Fried Egg Grain Bowls
Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl recipe. The fiber-rich grain freezes very well, so cook up a batch to stash away for salads, bowls and more. Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast. Sprinkle with crushed red pepper for extra heat.
Ingredients
- 2 teaspoons sesame oil
- 1 (5 ounce) package baby spinach
- 1 teaspoon lower-sodium soy sauce
- 4 large eggs
- 2 cups cooked wheat berries
- ¼ cup kimchi
- ¼ cup chopped scallions
- 2 tablespoons unsalted roasted peanuts roughly chopped
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.
- Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.
- Divide wheat berries among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.
