QiMeal
Power Greens & Egg Breakfast Bowl
Power Greens & Egg Breakfast Bowl · ready in 18 min · 2 servings · 388 kcal per serving · easy · 7 ingredients
A bright breakfast bowl where tender kale, spinach, white beans, eggs, and parmesan turn simple greens into a savory protein rich start.
- Prep
- 5 min
- Cook
- 13 min
- Total
- 18 min
- Serves
- 2
- kcal
- 388
- Difficulty
- easy
Ingredients · 2 servings
- 4Egg
- 120 gKale, washed and chopped
- 100 gSpinach, washed
- 180 gWhite bean, cooked and drained
- 20 gParmesan, grated
- ¾ tbspOlive oil
- ¼ tspSalt
Equipment
stovetop, cutting board, knife, measuring spoons, skillet, lid, spatula, serving bowl
Instructions
- Gather Ingredients
Gather measured ingredients, a cutting board, knife, measuring spoons, skillet, lid, spatula, and 2 serving bowls. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Soften The Kale
Heat olive oil in a skillet over medium heat, add kale and salt, then cover until the leaves soften and turn glossy. · 4 min
What to look for: Kale is darker green, glossy, and slightly collapsed.
- Warm Beans Spinach
Add spinach and white beans, then fold gently until the spinach collapses and the beans are hot without breaking apart. · 3 min
What to look for: Spinach is wilted and beans look moist and warmed through.
- Cook The Eggs
Make 4 small wells in the greens, crack in the eggs, cover, and cook until the whites are opaque and the yolks still look soft. · 4 min
What to look for: Egg whites are set and yolks are still shiny.
- Melt The Parmesan
Sprinkle parmesan over the eggs and greens, then cover for 1 minute so the cheese softens into the hot bowl. · 1 min
What to look for: Parmesan looks slightly melted and clings to the greens.
- Serve The Bowls
Divide into 2 bowls with 2 eggs each, spooning the greens and beans underneath to catch the runny yolk. · 1 min
What to look for: Each bowl has a base of greens and beans with eggs on top.
Nutrition (per serving)
| kcal | 388 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 28 g |
| of which sugars | 2 g |
| Fat | 20 g |
| of which saturated | 6 g |
| Fibre | 9 g |
| Sodium | 664 mg |
Nutri-ScoreA
Allergens
Contains: eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Reheat covered over low heat with a spoon of water until steaming hot, knowing the yolks will firm.
Ingredient substitutions
Egg
- White bean: Use extra warm beans for a plant based version, though the bowl loses its egg center.
Kale
- Spinach: Spinach cooks faster and gives a softer bowl with less chew.
Spinach
- Kale: Kale gives more bite and needs a little longer in the covered pan.
White bean
- Egg: Extra egg raises protein but reduces the creamy bean texture.
Parmesan
- Salt: Salt seasons the bowl but does not replace the nutty dairy flavor.
Olive oil
- Butter: Butter makes the greens richer and less lean.
