POACHED EGG BUDDHA BOWLS RECIPE

Poached Egg Buddha Bowls Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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, sautÃ©ed mushrooms and more.