spinach and fried egg grain bowls

Pancake

Spinach & Fried Egg Grain Bowls

Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl recipe. The fiber-rich grain freezes very well, so cook up a batch to stash away for salads, bowls and more. Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast. Sprinkle with crushed red pepper for extra heat.

Ingredients

2 teaspoons sesame oil
1 (5 ounce) package baby spinach
1 teaspoon lower-sodium soy sauce
4 large eggs
2 cups cooked wheat berries
¼ cup kimchi
¼ cup chopped scallions
2 tablespoons unsalted roasted peanuts, roughly chopped

Directions

Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.
Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.
Divide wheat berries among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.