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Poached Egg Buddha Bowls Recipe

Poached Egg Buddha Bowls Recipe
Poached Egg Buddha Bowls Recipe photo by Taste of Home
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Poached Egg Buddha Bowls Recipe

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I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 65 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 65 min.

Ingredients

  • 3/4 cup wheat berries
  • 3-1/2 cups water, divided
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon thinly sliced fresh mint leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup quartered cherry tomatoes
  • 1/2 cup reduced-fat ricotta cheese
  • 2 tablespoons sliced Greek olives
  • 2 large eggs
  • Additional olive oil and pepper, optional

Directions

Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
Stir in oil, lemon juice, mint, salt and pepper; divide between two bowls. Top with tomatoes, ricotta cheese and olives.
To poach egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
Using a slotted spoon, transfer egg to one of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper. Yield: 2 servings.

Test Kitchen tips
  • Wheat berries are whole kernels of wheat. They cook up to a chewy texture with a hint of buttery flavor.
  • Look for wheat berries near other whole grains; they're usually in the baking aisle in small packages.
  • Top this dish with your favorite veggies. Try grilled asparagus, steamed green beans, sautéed mushrooms and more.
  • Editor's Note: This recipe was tested in a 1,100-watt microwave.
    Originally published as Poached Egg Buddha Bowls in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 526 calories, 24g fat (5g saturated fat), 201mg cholesterol, 563mg sodium, 58g carbohydrate (5g sugars, 10g fiber), 21g protein.

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    • 3/4 cup wheat berries
    • 3-1/2 cups water, divided
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon thinly sliced fresh mint leaves
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup quartered cherry tomatoes
    • 1/2 cup reduced-fat ricotta cheese
    • 2 tablespoons sliced Greek olives
    • 2 large eggs
    • Additional olive oil and pepper, optional
    1. Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
    2. Stir in oil, lemon juice, mint, salt and pepper; divide between two bowls. Top with tomatoes, ricotta cheese and olives.
    3. To poach egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
    4. Using a slotted spoon, transfer egg to one of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper. Yield: 2 servings.

    Test Kitchen tips
  • Wheat berries are whole kernels of wheat. They cook up to a chewy texture with a hint of buttery flavor.
  • Look for wheat berries near other whole grains; they're usually in the baking aisle in small packages.
  • Top this dish with your favorite veggies. Try grilled asparagus, steamed green beans, sautéed mushrooms and more.
  • Editor's Note: This recipe was tested in a 1,100-watt microwave.
    Originally published as Poached Egg Buddha Bowls in Simple & Delicious February/March 2018

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