Ingredients
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1 tablespoon cider vinegar
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4 eggs
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2 teaspoon olive oil
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2 cup sliced fresh button mushrooms
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4 cup chopped fresh kale or spinach
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1 15 ounce can cannellini (white kidney) beans, rinsed and drained
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1 cup quartered grape tomatoes or 1/2 cup sliced oil-packed dried tomatoes
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¼ teaspoon salt or garlic salt
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¼ teaspoon lemon-pepper seasoning or black pepper
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¼ cup chopped green onions (optional)
Directions
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Add 4 cups water to a large skillet; add vinegar. Bring to simmering. Break an egg into a custard cup and slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and keep warm.
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Empty skillet and wipe clean. In skillet heat oil over medium heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally. Add kale; cook 30 seconds or until wilted, stirring frequently. Stir in beans, tomatoes, salt, and lemon-pepper seasoning; heat through.
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Divide bean mixture among bowls. Top with poached eggs and, if desired, green onions.
Mexican
Serve breakfast bowls with salsa verde, queso fresco, plain low-fat yogurt, and/or snipped fresh cilantro.
Asian
Serve breakfast bowls with kimchi, sriracha sauce, soy sauce, and/or toasted sesame oil.
Mediterranean
Serve breakfast bowls with plain low-fat yogurt, crumbled feta cheese, and/or snipped fresh oregano.
Italian
Serve breakfast bowls with chopped prosciutto, shredded Parmesan cheese, snipped fresh basil, and/or a drizzle of balsamic vinegar.
Southern
Serve breakfast bowls with shredded cheddar cheese, light sour cream, and/or bottled hot pepper sauce.
Nutrition Facts (per serving)
| 219 | Calories |
| 8g | Fat |
| 24g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 219 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 10% |
| Cholesterol 186mg | 62% |
| Sodium 469mg | 20% |
| Total Carbohydrate 24g | 9% |
| Total Sugars 4g | |
| Protein 16g | 32% |
| Vitamin C 87.6mg | 97% |
| Calcium 195mg | 15% |
| Iron 4.3mg | 24% |
| Potassium 863mg | 18% |
| Folate, total 132.9mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
