Wilted Spinach and Fried Egg Wheat Berry Bowl
Serves 4 (serving size: about 1 1/2 cups)
Start this hearty breakfast bowl with a batch of perfect wheat berries, and then add a tangy twist and some probiotics with kimchi. Round it out with spinach, peanuts, and an egg. Sprinkle with chile flakes for extra heat.
- 2 teaspoons sesame oil
- 1 (5-oz.) container baby spinach
- 1 teaspoon lower-sodium soy sauce
- 4 large eggs
- 2 cups Perfect Wheat Berries
- 1/4 cup jarred kimchi (Korean fermented cabbage), chopped
- 1/4 cup chopped scallions
- 2 tablespoons roasted unsalted peanuts, roughly chopped
- Calories 281
- Fat 10g
- Satfat 2g
- Unsatfat 7g
- Protein 15g
- Carbohydrate 35g
- Fiber 8g
- Sugars 1g
- Added sugars 0g
- Sodium 314mg
- Calcium 9% DV
- Potassium 3% DV
How to Make It
Heat oil in a large nonstick skillet over medium. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer mixture to a bowl.
Crack eggs into skillet; cook 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.
Divide wheat berries evenly among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture, and 1 tablespoon kimchi. Top evenly with scallions and peanuts.