Home Recipes Basmati Breakfast Bowl

Basmati Breakfast Bowl

From Naomi Sherman

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Who says that breakfast has to include sourdough? Or that savoury rice is only for dinner?

This delicious and healthy bowl has all of your favourite breakfast foods but in a fresh and filling, new way.


Ingredients

Method

  • 1 x 250g sachet Tilda Pure Basmati rice
  • 6 truss cherry tomatoes
  • 1 Tbsp olive oil
  • 100g smoked bacon, diced
  • 1 cup sliced mushroom
  • 1 Tbsp coconut aminos
  • 6 Tuscan kale leaves, stripped
  • 2 eggs
  • 1 avocado
  • 1 tsp dukkah/sesame seeds
  • 1 Tbsp chopped chives

  1. Heat oven to 180°C
  2. Place tomato truss on a baking tray and drizzle with olive oil. Bake for 15 mins.
  3. Heat a large frying pan over medium-high heat and also put a pot of water on to boil.
  4. Place the bacon in the frying pan and cook until browned, then add the mushrooms and cook until golden and crisped.
  5. Tip the rice into the pan and combine with the other ingredients before adding the coconut aminos and stirring to coat.
  6. Blanch the kale in the boiling water for 3 min and then drain. While it cooks, fry two eggs.
  7. Cut the avocado in half and remove seed and skin before sprinkling the dukkah over the cut edges.
  8. Sprinkle the chives over the rice and stir through. Build your bowls by adding the rice, kale and avocado.
  9. Gently place the roasted tomatoes and then top with the fried egg. Season to taste and enjoy.

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