Rainbow Breakfast Bowl - Monica Yates

Rainbow Breakfast Bowl

BY Monica Yates

When I only had 1 egg left in the pantry ( a nightmare I know!!) I decided to use some of my wild caught smoked salmon from Terra Madre for the rest of my protein….I just knew that 1 egg wasn’t going to keep me satisfied for 5 hours until lunch.

Don’t get overwhelmed by the long list of ingredients – it’s super simple to make! You can even just stick to 2-3 vegetables if you want to.

  • Coconut oil for spraying
  • 1 tsp ground cinnamon for sprinkling
  • 1/4 head cauliflower, cut into small florets
  • 3 large brussel sprouts or 6 small, cut in half
  • 1/2 zucchini, cut into 1 cm rounds
  • 2 yellow summer squash, cut into quarters
  • 1/4 eggplant, cut into 1cm rounds
  • 1/2 head of broccoli
  • store bought cabbage slaw
  • 1 fresh organic egg
  • 1/2 an avocado
  • 1/4 lemon, juiced
  • 50g Royal Line Wild Caught Smoked Salmon
  • Fermented vegetables to serve
  • Salt and pepper to serve
  1. Preheat the oven to 200c and line a baking tray. Spread all the vegetables (except the broccoli and slaw) onto the tray and spray with coconut oil and sprinkle with cinnamon. Bake for 20-25 minutes.
  2. Meanwhile, bring 1-2L of water to a boil in a sauce pan and add 1/4-1/2 a cup of white vinegar.
  3. When there is 10 minutes to go for the vegetables, add the broccoli to the tray and continue to cook.
  4. Once the water is bubbling, crack the egg into the water (don’t swirl the water or anything). Cook for 2 minutes for medium sized eggs and 2.5 minutes for larger eggs. use a slotted spoon to remove
  5. Add spinach to your bowl and top with the vegetables. Serve with 1/2 an avocado, the poached eggs, the smoked salmon, lemon juice and fermented vegetables and season well with salt and pepper

Hungry for more?

  • Layered Breakfast Smoothie
  • Sweet Omelette with Fermented Coconut Yoghurt
  • Savoury Japanese Pancakes