POACHED EGG BUDDHA BOWLS

Poached Egg Buddha Bowls image

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

Provided by Taste of Home

Time 1h15m

Yield 2 servings.

Number Of Ingredients 12

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
Optional: Additional olive oil and pepper

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 2 bowls. Top with tomatoes, ricotta cheese and olives., 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. 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 1 of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

Nutrition Facts : Calories 526 calories, Fat 24g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 563mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 21g protein.