Poached Egg Buddha Bowls

Name: Poached Egg Buddha Bowls
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 3/4 cup wheat berries; 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; Optional: Additional olive oil and pepper

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 10 min. Cook: 65 min.

By Taste Of Home Editorial Team

Recipe by Amy McDonough

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 26, 2023

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

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.

TEST KITCHEN APPROVED

Poached Egg Buddha Bowls

1 Reviews Add your review

Yield:2 servings

Prep:10 min

Cook:1 hour 5 min

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Ingredients

3/4 cup wheat berries
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
Optional: Additional olive oil and pepper

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Directions

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 2 bowls. Top with tomatoes, ricotta cheese and olives.
3
To poach each 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. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
4
Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.