Freekeh Breakfast Bowl
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.
Prep Time: 10 min.
Cooking Time: 10 min.
Servings: 4
Cooking Method: Stovetop
Category: Breakfast, Quick and Easy, Seafood, Grains and Pasta
Cuisine: American
Ingredients:
- 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 ounce smoked salmon (lox), sliced thin and into strips
Instructions:
- 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.
