Sautéed Kale and Mushroom Breakfast Bowl (GF)

 

Toss mushrooms, kale, and leftover rice into a hot skillet and top with a soft boiled egg, voila, you have an easy breakfast that is hearty and nutritious. Great for a leisurely morning at home or when you are in a hurry.

Damp, cloudy mornings should be spent lazing around the house, hearty breakfast, and a warm beverage in hand. Bonus points if you are snuggled under a blanket with wool socks on. My definition of the perfect morning.

These mornings should not be wasted by exerting a lot of energy in the kitchen. Who wants to spend time in the kitchen when you could be curled up on the couch? Insert this Sautéed Kale and Mushroom Breakfast Bowl. It is everything a Fall breakfast should be: it is warm, hearty, and nourishing.

The best part about this recipe is that it comes together quickly and consists of simple staples you most likely already have. Leftover rice from dinner? Check. Greens that are past their prime, yay, no waste.

What makes this recipe is the kale, mushroom, tamari, and everything bagel seasoning combination. The kale adds a bitterness that cuts the saltiness of the dish, the mushrooms are packed with umami, the tamari adds depth and richness, and the everything bagel seasoning contributes garlic flavor without having the fuss with cutting up cloves of fresh garlic.

Keep those four ingredients consistent, and the dish will taste delicious with whatever substitutions you feel like making. Not into rice or you don’t have it on hand? Substitute quinoa for a higher protein option, or if you’re doing the low carb thing, use riced cauliflower instead.

You can also switch up the protein on top of the bowl. Feel free to prepare your eggs however you enjoy eating them, poached, sunny side up. This bowl could also be eaten for lunch or dinner if topped with chicken or pork. This recipe is more of a template to inspire you to keep it simple and use what you have!

Let’s clear some things up. You may be wondering what tamari is and why I chose to use it. You might not know how to make the perfect soft boiled egg, like the one I have pictured here. Without further ado, let’s get into the logistics.

How Does Tamari Compare to Soy Sauce

Tamari and soy sauce are used interchangeably in different recipes, but are they the same? They do have similarities and will not drastically affect a recipe if used interchangeably. However, tamari is gluten-free, which is why I chose to use it in this recipe. Traditional soy sauce is made with soybeans and wheat, whereas tamari is just soybeans. It also has a rich, funky flavor without being overly salty

How to Make The Perfect Soft Boil Eggs

This recipe is originally from Bon Appetit, click here for step by step photos

  1. Bring water to a rolling boil

  2. Carefully place eggs into boiling water

  3. Cook for 6 minutes and 30 seconds

  4. Once finished, transfer to a bowl of ice water

  5. Peel once cool enough to handle

Stay cozy this season! I hope you embrace staying in and enjoying warming foods such as this Sautéed Kale and Mushroom Breakfast Bowl. I love this recipe, and honestly, it came together by throwing whatever scraps I had in my fridge into a skillet and rushing out the door. I encourage you to keep it simple and use what you have! This breakfast is lovely for slow mornings, but it is also a great weekday option because it comes together in 15 minutes if using leftover rice! I hope you enjoy this concept and make it your own!

 

savory breakfast bowl, soft boiled eggs
Breakfast
American
Yield: 2
Author:
Sautéed Kale and Mushroom Breakfast Bowl (GF)

Sautéed Kale and Mushroom Breakfast Bowl (GF)

Toss mushrooms, kale, and leftover rice into a hot skillet and top with a soft boiled egg, voila, you have an easy breakfast that is hearty and nutritious. Great for a leisurely morning at home or when you are in a hurry.
Prep time: 30 MCook time: 10 MTotal time: 40 M

Ingredients:

  • 1 cup cooked white rice
  • 2 soft boiled eggs
  • 4 oz. sliced shiitake mushrooms
  • 4 cups baby kale (any green will do)
  • 1 Tbs. olive oil
  • 1 Tbs. Everything Bagel Seasoning 
  • 1 Tbs. + 1 tsp. tamari 
  • Salt and Pepper to taste

Instructions:

How to cook Sautéed Kale and Mushroom Breakfast Bowl (GF)

  1. First, prepare white rice. To simplify the recipe, make the rice the day before.
  2. Next, make soft boiled eggs. In a medium sized pot,  on high heat bring water to a rolling boil. Once boiling, reduce heat to medium and carefully place eggs into the pot.  Cook for 6 1/2 minutes. Once finished cooking, transfer the eggs to a bowl of ice water. Peel once cool enough to handle.
  3. In a large skillet, add the oil, cooked rice, sliced mushrooms, and tamari and sauté until everything is warm.
  4. Last, add the kale and everything bagel seasoning. Sauté until the kale is wilted.
  5. Serve in two bowls and top with a soft boiled egg.

Notes:

This recipe can be followed to a tee, or it can simply be a template. Make whatever substitutions you want, based on the ingredients you have on hand — substitute spinach for the baby kale. Instead of rice, try using quinoa, or riced cauliflower. Top with chicken instead of a soft boiled egg and serve it for dinner. You get the point. You can mix it up.

Recommended Products:

San-J Organic Tamari Wheat Free Soy Sauce, 10 fl oz

Calories

352.77

Fat (grams)

13.71

Sat. Fat (grams)

2.79

Carbs (grams)

45.25

Fiber (grams)

7.12

Net carbs

38.13

Sugar (grams)

5.85

Protein (grams)

15.70

Sodium (milligrams)

515.28

Cholesterol (grams)

186.50
Created using The Recipes Generator

Recipes, Recent, BreakfastPaige McDonald