Name: Poached Egg Buddha Bowls
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 3/4 cup wheat berries -; 2 tablespoons olive oil -; 2 tablespoons lemon juice -; 1 tablespoon thinly sliced fresh mint leaves -; 1/4 teaspoon salt -; 1/8 teaspoon freshly ground pepper -; 1/2 cup quartered cherry tomatoes -; 1/2 cup reduced-fat ricotta cheese -; 2 tablespoons sliced Greek olives -; 2 large eggs -; Optional: Additional olive oil and pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Poached Egg Buddha Bowls

1. 3/4 cup wheat berries -

2. 2 tablespoons olive oil -

3. 2 tablespoons lemon juice -

4. 1 tablespoon thinly sliced fresh mint leaves -

5. 1/4 teaspoon salt -

6. 1/8 teaspoon freshly ground pepper -

7. 1/2 cup quartered cherry tomatoes -

8. 1/2 cup reduced-fat ricotta cheese -

9. 2 tablespoons sliced Greek olives -

10. 2 large eggs -

11. Optional: Additional olive oil and pepper -

How to cook deliciously - Poached Egg Buddha Bowls

1. Stage

Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.

2. Stage

Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.

3. Stage

To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.

4. Stage

Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.