Brekkie Bowl Recipe with Garden Granola, Pistachio-Crusted Jammy Egg & Veggies

Start your morning off right with this vibrant, protein and veggie-packed Brekkie Bowl, featuring lightly cooked asparagus, creamy avocado, and a pistachio-crusted jammy egg. Tied together with a tangy tahini dressing and topped with our Garden Granola Beetroot Ginger, this bowl offers layers of textures and flavors that are both satisfying and nutritious. Ready in under 30 minutes, it’s the perfect gluten-free option for a balanced, energizing meal. Whether you're meal prepping for a busy week or looking to elevate your breakfast routine, this nutrient-dense bowl is a delicious way to start your day.

Total Time: 30 minutes
Serves 4
Gluten Free

Ingredients

Brekkie Bowl

• 4 eggs

• 5 1/2 ounces asparagus

• 2 Tbsp crushed pistachios

• 1 Tbsp EVOO

• 9 ounces baby spinach

• 1 avocado, thinly sliced

• 8 oz Garden Granola Beet Ginger

Tahini Dressing

• 1⁄4 Cup tahini

• 1 Tbsp. extra - virgin olive oil

• 1⁄4 Cup lemon juice - fresh squeezed

• 2 Tbsp. water

• Season to taste with salt

Instructions

1. Prep the Spinach: Wash baby spinach and set aside to drain.

2. Cook the eggs: Bring a pot of salted water to a boil. Add the eggs and cook for exactly 6 minutes for soft-boiled eggs. Remove eggs with a slotted spoon and cool under running water.

3. Cook the Asparagus: In the same boiling water, add asparagus and cook 3 minutes. Drain. Cut asparagus in half diagonally, lengthwise and set aside.

4. Prepare Tahini Dressing: Place the tahini, evoo, lemon juice, water in a small bowl and whisk to combine, season with salt and pepper to taste.

5. Prepare the eggs: Once cooled, peel the eggs. Lightly coat them in olive oil. Place crushed pistachios in a small bowl and roll eggs until completely coated in pistachio pieces.

6. Assemble the Bowls: In four wide, flat bowls, divide the Garden Granola Beet Ginger evenly (2 oz per bowl). Arrange baby spinach to cover about two thirds of each bowl. Top with asparagus, followed by sliced avocado.

7. Finish the bowl: Place one pistachio-crusted egg on top of the granola in each bowl, and gently break open the egg. Drizzle with Tahini dressing over the bowl, and season with salt and pepper to taste.

8. Enjoy!

Garden Granola®, Beet Ginger 8 oz

$10.50

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