Put an Egg on It! 2 Hearty and Tasty Breakfast Recipes
As anyone who has read my past blog posts (“Eggs or Cereal – Which Is a Better Breakfast for Weight Loss?“ ”Should I Be Eating Egg Yolks Every Day?” and “2 Magical and Easy Egg Recipes“) is well-aware, I am a BIG fan of eggs as a protein source at breakfast. Many of the recipes we publish here on LIVESTRONG.COM are simple, quick and healthy recipes. But sometimes — on the weekends especially — the foodie in my heart is craving try new meals that are more interesting and exciting, but nonetheless still healthy.
Plus, with fall officially arriving in just a few days, many of us will find ourselves wanting heartier and more filling warm breakfasts. A number of you readers have mentioned in comments you’ve posted on the site that you enjoy warm oatmeal or quinoa as your morning meal. Makes sense. It is fairly nutritious, and it keeps you feeling full.
To increase the protein, some of you mentioned that you mix eggs into your oatmeal. I have started doing this myself, and it’s been a game-changer. So, thank you!
But I started thinking, “I wonder if I can make this into something more exciting and even more savory?”
Here in Los Angeles, one of my favorite brunch go-to spots over the past two years was the Black Cat Bakery on Fairfax where I always ordered their dish called Bibimbap-Style Farro.
If you’ve ever gotten Bibimbap in a Korean restaurant, you can understand why it is a signature dish. It’s an entire meal in one pot or bowl. In each bite, you get your veggies, protein and carbs together combined in different ways.
- The Black Cat Bakery’s Bibimbap-Style Farro had many admirers (including e*starLA, Lindsay William-Ross of LAist and myself). It was a savory flavorful filling breakfast — or lunch — that consisted of farro (a nutty-flavored ancient grain from the Middle East/Mediteranean that is higher in protein and nutrients than brown rice), topped with a poached or fried egg, sautéed vegetables such as red chard and asparagus spears, two spoonfuls of burrata cheese and sundried tomatoes.
Sadly, I typed that previous paragraph in the past tense because the Black Cat Bakery closed up shop earlier this year. And, as you might’ve guessed, I couldn’t find Farro Bibimbap on any other restaurant menu in LA. (If you know someone who’s serving it anywhere in the country, give me a shout on Twitter, and let me know!)
Consequently, I had to take matters into my own hands and find a recipe. (And, those who know me well, know that I am NOT a highly skilled nor professional cook). I had no idea how to get started. Luckily, I found an amazing recipe for Kimchee + Farro Bibimbap on the Whole Grain Foodie’s blog.
1. Mmm Bap! Farro Bibimbap (inspired by Black Cat Bakery and Whole Grain Foodie)
Protein: 20 grams
1/2 cup cooked farro (If you’re wondering where to find farro, here’s what it looks like at Whole Foods.)
1 cup bean sprouts
2 spears of asparagus
2 sundried tomatoes
2 dollops of burrata cheese
3 large leafs of red chard or spinach
1 teaspoon low sodium soy sauce
1 tablespoon Korean red pepper paste (a.k.a gochuchang paste – you can get it at an Asian grocery store.)
1. Cook farro according to package.
2. Finely chop up the scallions and garlic. Heat wok or stir-fry pan over medium heat and add olive oil.
3. Toss in the scallions and garlic and let them cook.
4. Add the asparagus, sundried tomatoes, bean sprouts, asparagus, red chard and/or spinach to the wok, and toss with some lime juice.
5. Spoon in a half tablespoon of the Korean red pepper paste (a.k.a gochuchang paste).
6. When the farro has cooked, add it to the wok. Add the soy sauce, the rest of the gochuchang paste, sesame seeds, and white pepper.
7. Transfer to a stone pot and pop into the oven until sizzling hot.
8. A few minutes prior to serving, pop a fried egg atop the dish and add two dollops of burrata cheese.
Calories: 415 calories
Protein: 14 grams
Like many of you out there, I don’t always have farro in my cupboard. But I almost always have oatmeal! I’m always trying out new ways (chia seeds! eggs!) to add more protein and nutrients and overall excitement to my morning oatmeal.
Faith Gorsky of An Edible Mosaic has a delicious savory oatmeal recipe on her website that she adapted from Penny De Los Santos’ recipe for “Sexed Up Savory Oatmeal.”
“I know at first savory oatmeal might seem a little strange,” Gorsky writes, “but it’s similar to savory grits or creamy polenta – give it a try!”
If you’re not yet convinced, Penny De Los Santos writes on her blog about this recipe: “This is the easiest thing on earth to make, and I promise you that you’ll love it if you try it. I have since made it for every house guest, and they have all been amazed. The flavor is similar to decadent grits, but you can feel good about it because it’s all good stuff… In order for this to work, you MUST use good olive oil, flaky sea salt, fresh cracked pepper and a good aged sharp cheddar. If you use higher quality ingredients, you only need a little – and the flavor is just unforgettable. That’s the great thing about really good ingredients; a little goes a long way..”
1/4 cup steel cut or rolled oats
1/2 cup water
1 fried egg
1/2 oz sharp cheddar, diced
1 tablespoon olive oil
1 pinch sea salt
1 pinch black pepper
1. Heat the oil in a small saucepan over medium heat.
4. Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes.
5. Turn off heat and stir in the cheese.
6. Transfer to a bowl and top with a fried egg and more black pepper.