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Weekly CSA Recipe: Bok Choy Breakfast Bowl

This versatile dish is sure to become your new go-to breakfast.

February 20, 2017

Weekly CSA Recipe

Have you ever made a trendy “bowl” for breakfast, lunch, or dinner? These bowls, which consist of everything from thick smoothies and star-cut fruit to grilled chicken and broccoli, are all the rage on social media because of how photogenic they are, but I particularly enjoy their versatility. In my opinion, breakfast (and lunch, and dinner) bowls have the ability to turn a bunch of random ingredients into one cohesive, delicious meal. Take this Bok Choy Breakfast Bowl, for example.

Bok Choy Breakfast Bowl

Shortly after returning home with my Tucson CSA share on Wednesday night, I looked in my fridge to find inspiration for breakfast. I nudged aside the boulder of cauliflower, for which I already had plans, and laid eyes on a big, beautiful bag of tender baby bok choy from my CSA share. That baby bok choy, along with a lemon, a dozen pastured eggs from Josh’s Foraging Fowls, a leftover baked sweet potato from the day before, and a bag of dried chiltepins in my pantry led to a revelation. Or, at least to a tasty Bok Choy Breakfast Bowl.

Bok choy breakfast bowl

So, exactly what is a Bok Choy Breakfast Bowl? Picture this: cubes of leftover sweet potato are browned in chiltepin-infused olive oil, then married with a few handfuls of mild baby bok choy and doused in fresh lemon juice. Then, the veggies are loaded into a bowl (hence the name Bok Choy Breakfast Bowl) and topped with a poached egg (hence the name Bok Choy Breakfast Bowl). Sounds good, right?

Bok choy breakfast bowl

Once pierced, the yolk from the poached egg mingles with the chiltepin and lemon juices and creates the most wonderful sauce that is sure to make this Bok Choy Breakfast Bowl your new favorite meal.

Bok Choy Breakfast Bowls
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Bok Choy Breakfast Bowls
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in a medium-sized pan over medium heat. Add garlic and the crushed chiltepin to the olive oil. Cook for 20 seconds.
  2. Add the diced sweet potato to the skillet and sautee for about two minutes, or until the edges are slightly browned.
  3. Add the baby bok choy to the skillet and pour the lemon juice over it. Sprinkle with sea salt and sautee for 1-2 minutes, or until the bok choy is wilted.
  4. Meanwhile, poach* two eggs.
  5. Divide the sweet potato and bok choy mixture between two bowls. Top each bowl with a poached egg. Sprinkle with salt and serve.
Recipe Notes

Here's a great egg-poaching how-to.

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