Savory Egg Breakfast Plate
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Unrated
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
1
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Calories
651 kcal
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Course
Others
Savory Egg Breakfast Plate
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This savory egg breakfast plate is protein-packed and an absolute must to start your day on the right foot.
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Ingredients
For the chickpeas
- 1 chickpeas 550 ml can, washed, strained, and dried
- 2 tbsp olive oil
- juice lemon of one
- 1 tbsp garlic powder
- 1 tbsp umami powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- dash red chili flakes
For the yogurt
- 1/2 cup yogurt or vegan yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper
Toppings
- 2 egg
- 1/4-1/2 cup baby tomato halved
- 1/2 cup zucchini shaved or thinly sliced into ribbons, seasoned with honey, salt, pepper, and olive oil
- Chili oil or chili flakes and olive oil
- mint or basil, fresh
- salt to taste
- black pepper to taste
Instructions
To make the chickpeas
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
- Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
To make the yogurt
- To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft boiled eggs
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
- Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
Notes
- Once the chickpeas are made you can make this breakfast plate in a flash with your desired toppings!
- This recipe will make more chickpeas than you need for one breakfast plate so keep them in the fridge for up to 4 days and reheat to enjoy again when desired!
- If you don't like soft-boiled eggs, try the type of cooked egg you enjoy best!
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
41.2g
(14%)
Protein
25g
(50%)
Fat
46.3g
(71%)
Saturated Fat
8.1g
(41%)
Polyunsaturated Fat
6.4g
(38%)
Monounsaturated Fat
24.3g
(122%)
Cholesterol
372mg
(124%)
Sodium
2822.2mg
(118%)
Fiber
10.7g
(43%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 41.2g | 14% |
| Protein | 25g | 50% |
| Fat | 46.3g | 71% |
| Saturated Fat | 8.1g | 41% |
| Polyunsaturated Fat | 6.4g | 38% |
| Monounsaturated Fat | 24.3g | 122% |
| Cholesterol | 372mg | 124% |
| Sodium | 2822.2mg | 118% |
| Fiber | 10.7g | 43% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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