Farm Fresh Jammy Egg Breakfast Bowl with a Cardamom Latte

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I eat these bowls after a hard, long workout, especially as I rev up marathon training. They are perfect to give you the sustenance and nourishment you need. 

  • 1/2 cup fresh green cabbage
  • 1 small bunch sprouts
  • 2 big leaves of rainbow swiss chard, chopped
  • 2 large portobello mushrooms, chopped 
  • 1/3 cup quinoa with 1 tsp of turmeric and chili flakes
  • 1 thinly sliced jalapeno pepper 
  • 2 farm fresh eggs 
  • Hawaiian sea salt to taste 
  • 2 tsp olive oil 

For latte:

  • 1 cup of dark roast coffee (or whatever you prefer) made in a Bialetti Espresso Maker of French Press
  • 1/3 cup full fat coconut milk 
  • 1 tsp cardamom
  • 1 tsp cinnamon 

I tend to make my lattes as I am beginning to cook so I can enjoy. Mix all ingredients for the latte in a blender and pulse for 7 seconds. Set aside and drink while cooking :)

Mix cabbage and sprouts in a serving bowl and set aside. Fill one small pot with water and begin to heat. In a separate pot, pour quinoa in a pot with 1 cup of water and 1 tsp of olive oil, bring to a boil. Add in turmeric and chili flakes and stir.

Once the first pot of water is boiling gently add in the two farm fresh eggs and set a timer to 6 minutes. As quinoa begins to cook, heat 1 tsp of olive oil in a pan on low. Add in chopped rainbow swiss chard and mushrooms. Fill one bowl with ice water and set aside.

Once the eggs are done cooking add them to the bowl of ice water and set timer for 2 minutes. Pour finished quinoa into one side of your serving bowl, lay the cabbage/sprout mixture on one side of the quinoa and the swiss chard/mushrooms on the other side.

Once the eggs are done, gently peal off the shell, place on top of the bowl and cut in half, letting the yolk spill over. Top the bowl with Hawaiian sea salt, a squeeze of lemon, white and black sesame seeds. 

 

Kendall Knysch