A nourishing and filling bowl. While the poaching method isn't essential, it results in the most gorgeous, sunshine, beautiful eggs. 

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
No votes yet
Yum

One of my favourite health-conscious cafés in Los Angeles, Honey Hi, serves these turmeric-poached egg bowls. Although grain bowls have had a bit of a bad rap for being a bit faddy, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here – roast vegetables, leftover meat, pickled cucumber – basically whatever takes your fancy. Ready-cooked pouches of grains and lentils are a great time-saving ingredient.

Ingredients

  • 2 tsp ground turmeric
  • 1 tsp vinegar
  • 2 250g packets of ready cooked mixed grains or grains and lentils
  • 2 avocados, sliced
  • ¼ red cabbage, finely shredded (or use white cabbage)
  • Handful of wild rocket
  • 4 large free-range eggs
  • 1½ tbsp dukkah

Dressing

  • 2 tbsp + 1 tsp (45 ml) white wine vinegar
  • Juice of ½ lime
  • 1 garlic clove
  • 2-3 tbsp extra-virgin olive oil
  • Small handful of fresh chives, snipped
  • Sea salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

2. Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

3. Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

4. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.