Freekeh Breakfast Bowl
Your mother may have always told you, like mine did and like I told my kids, that breakfast is the most important meal of the day. Maybe breakfast consists of a bowl of cereal, hot oatmeal or toast but breakfast bowls are an easy and nutritious way to start the day.
Freekeh is a grain that works well in both savory and sweet dishes. Use it anywhere you'd use whole grains like barley, bulgur, farro, rice, quinoa or wheat berries. We have also used it as a substitute for steel cut oats as a hot breakfast cereal. Use in casseroles, risottos, salads, soups, stews and tabbouleh. Also works well when mixed with honey or maple syrup and then layered with fruit and yogurt in the same way you might eat granola or oats.
Our Shichimi Togarashi is hand blended with black pepper, cayenne, orange zest, garlic, poppy seed, black sesame and nori (Japanese seaweed) and has a bit of a quick hitting heat that fades quickly but is also complex and savory with hints of citrus and earthiness.
- 4 cups cooked Freekeh
- 4 teaspoons Shichimi Togarashi
- 2 cups fresh baby spinach leaves, stems removed
- 4 large eggs
- 2 teaspoons canola oil
- 2 scallion, sliced diagonally
- 8 oz smoked salmon (lox), sliced thin and into strips
- In a medium bowl, add warmed Freekeh and Shichimi Togarashi, mix to combine.
- Spoon equal amounts of mixture into individual serving bowls.
- Evenly add the spinach in a layer on top of the Freekeh mix.
- In a medium skillet, heat the canola oil to medium heat.
- Carefully crack the eggs into the skillet. Do not break the yolks.
- Cook about 1 to 2 minutes, just until the white is set and opaque and the yolk begins to firm, then carefully flip each egg over.
- Cook another minute until yolks begin to cook but is still soft.
- Slide each cooked egg into each bowl.
- Add equal amounts of smoked salmon and scallions to each bowl.
- Break the egg yolks and mix into bowl after serving.