To make this show-stopping breakfast bowl a reality every morning, we cook our whole grains in advance and store them in individual portions in our refrigerator or freezer. Thaw what you need and the rest of this meal will be ready quickly. The crunchy garlic adds texture and lots of flavor, while the leftover garlic oil is used to cook the eggs. To save oil (and calories), cook the eggs using a combination fry-hot method, using only 1 tablespoon of oil and hot water (hot water is important to avoid splattering) to gently cook the eggs until the whites are just set and the yolks are still runny.
The addition of Greek yogurt increases the protein content to over 20g, resulting in a filling, balanced breakfast that leaves you feeling full.
Active time: 25 minutes Total time: 25 minutes
Breakfast bowls with fried egg and avocado
Ingredients
- 5 large garlic cloves, thinly sliced
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup (170 g) warm or room temperature cooked whole grains such as quinoa, farro, or brown rice
- 1 small avocado, thinly sliced
- 2 large eggs
- 2 cups (48 g) mixed fresh herbs such as mint, basil, cilantro, and dill
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- ⅔ cup low-fat Greek yogurt, divided
- Ground red pepper, optional, for garnish
Directions
In a cold medium skillet, add the garlic and 2 tablespoons olive oil. Cook over moderate heat, swirling the pan occasionally, until the garlic begins to brown, 3-5 minutes. Using a fork, transfer the garlic chips to a paper towel-lined plate to drain. Pour all but a tablespoon of garlic oil from the pan.
Divide the grains between two shallow bowls. Top each bowl with half a slice of avocado.
Heat the reserved garlic oil in the pan. Place the eggs in the skillet, spacing them at least 1 inch apart, and cook over moderate heat until the whites are set. Add 1/3 cup hot water to the pan. Cook, basting eggs with water, until whites are just set and yolks are still runny, about 2 minutes. Place an egg in each bowl. Season with salt and pepper.
In a small bowl, mix the herbs with the lemon juice. Season with salt and pepper. Distribute the herb salad among the grain bowls.
Finish each bowl with ⅓ cup Greek yogurt and sprinkle the garlic chips on top. Garnish with crushed red pepper if desired. Serve immediately and distribute the lemon wedges at the table.
Servings: 2 | Serving size: 1 bowl
Nutritional values
Originally published March 19, 2021; Updated January 2026
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