Arugula and Asparagus Breakfast Bowl
This Arugula and Asparagus Breakfast Bowl is a fresh, savory spring breakfast made with tender asparagus, peppery arugula, eggs, and wholesome grains. It’s light yet filling, packed with protein and fiber, and perfect for an energizing start to the day.
Ingredients
- Main Ingredients
- 1 cup fresh asparagus trimmed and cut into bite-size pieces
- 2 cups fresh arugula washed and dried
- 2 large eggs fried, poached, or soft-boiled
- 1 cup cooked quinoa farro, or brown rice
- ½ ripe avocado sliced
- Seasonings Sauces, or Flavor Base
- 1½ tablespoons olive oil divided
- 1 small garlic clove minced or thinly sliced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Pantry Staples Optional Add-Ins
- 1 tablespoon pumpkin seeds sliced almonds, or pine nuts
- 2 tablespoons grated Parmesan or crumbled feta
- Red pepper flakes to taste
- Dijon mustard ½ teaspoon, optional for extra tang
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add asparagus with a pinch of salt and sauté for 5–7 minutes until tender-crisp and bright green.
- Add garlic and cook for 30 seconds, until fragrant. Remove from heat.
- Prepare eggs to your preference:
- Fried: Cook until whites are set
- Poached: Simmer 3–4 minutes
- Soft-boiled: Boil 6½–7 minutes, then peel
- Warm cooked grains if needed.
- Assemble bowls: add warm grains, top with arugula, asparagus, eggs, and avocado.
- Finish with lemon juice, remaining olive oil, black pepper, and optional toppings.
Notes
- Add arugula last so it gently wilts without becoming soggy.
- Lemon juice is essential to balance arugula’s natural bitterness.
- Eggs are best cooked fresh for ideal texture.