Poached Egg Buddha Bowls

Total Time Prep: 10 min. Cook: 65 min.
Yield 2 servings
Test Kitchen Approved
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

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

Directions

  1. 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. Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
  3. 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. Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

Nutrition Facts

1 serving: 526 calories, 24g fat (5g saturated fat), 201mg cholesterol, 563mg sodium, 58g carbohydrate (5g sugars, 10g fiber), 21g protein.

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Recipe Creator

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