These bright fresh breakfast bowls are a filling and healthy way to start the day. Mix and match veggies to your liking!
1) For vegetables, add about one tablespoon of olive oil to a medium skillet over medium heat. Once hot, add sliced zucchini, rapini, and jalapeños. Saute over medium heat until vegetables are blistered and tender, but not soggy, about 7-8 minutes, turning once. Season with salt and pepper and remove from heat once done, but leave in the warm pan.
2) For burgers, I like the Spinach Potato Pollack Burgers, but any of the Dr. Praeger’s burgers would work great (or their sweet potato hash browns)! Add a drizzle of oil to a small nonstick skillet over medium-low heat. Add burgers and cook for about 4 minutes per side until browned and cooked through. Remove burgers from skillet.
3) Cook eggs in the same nonstick skillet in a drizzle of oil. You can flip them for over-easy eggs, but if you want them sunny side up (my preference), then once the whites have mostly set on the eggs (two minutes over medium heat), just cover the skillet with a small plate for the final 45-60 seconds of cooking. That will set the top part of the whites but leave the yolk a bright yellow.
4) Assemble the bowls by splitting the veggies between two bowls and adding a chopped burger and an egg. Top with garnishes including scallions, cilantro, red pepper flakes, and sesame seeds. Go about your day after a delicious breakfast!