Savory Breakfast Bowl

This savory breakfast bowl with sorghum pilaf, sautéed mushrooms, and over-easy eggs brings restaurant-quality nutrition to your morning routine. I’ve been making variations of grain bowls for years, but this combination hits differently, the nutty sorghum pairs beautifully with earthy shiitakes and creamy avocado. It’s hearty enough to keep you full until lunch without feeling heavy, much like these fluffy pancakes but with a savory twist.

Ingredients

For the pilaf:

• ¼ cup diced onion
• 1 teaspoon olive oil
• Kosher salt and black pepper, to taste
• 1 teaspoon minced fresh rosemary, divided
• ½ teaspoon minced orange zest
• ½ cup dry pearled sorghum (such as NuLife Market), farro, or barley
• 1 cup low-sodium broth of choice, or water
• ¼ cup chopped sun-dried tomatoes
• 2 tablespoons chopped walnuts, toasted

For the mushrooms:

• 3 ounces shiitake mushrooms, stemmed and cut into ½-inch-thick slices
• 1 teaspoon olive oil

For the greens:

• 4 cups turnip greens, roughly chopped (4 ounces)
• 1 clove garlic, chopped

For assembly:

• 2-4 over-easy fried eggs
• ½ avocado, thinly sliced

How To Make Savory Breakfast Bowl

1. Heat 1 teaspoon olive oil in a medium saucepan over medium heat, then add diced onion and cook until softened, about 3-4 minutes.
2. Stir in half the rosemary, orange zest, sorghum, and broth, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 40-45 minutes until sorghum is tender and liquid is absorbed.
4. Remove from heat and fold in sun-dried tomatoes, toasted walnuts, remaining rosemary, salt, and pepper.
5. Heat 1 teaspoon olive oil in a large skillet over medium-high heat and add sliced shiitake mushrooms in a single layer.
6. Cook mushrooms without stirring for 3-4 minutes until golden brown on one side, then flip and cook another 2 minutes.
7. Add chopped turnip greens and garlic to the skillet with mushrooms, tossing until greens wilt, about 2-3 minutes.
8. Fry eggs in a separate pan to your desired doneness (over-easy works best for this bowl).
9. Divide warm sorghum pilaf between bowls, top with sautéed mushrooms and greens, fried eggs, and sliced avocado.

Why Ancient Grains Make Better Breakfast Bowls

Sorghum is an underrated ancient grain that deserves more attention in breakfast recipes. Unlike refined grains, it keeps its texture even after sitting, which makes it ideal for meal prep. The nutty flavor works well with both sweet and savory toppings, though I prefer it in dishes like this where earthy ingredients shine. If you’re looking for other grain-based breakfast options, try brown sugar coffee overnight oats for a no-cook alternative.

You can swap sorghum for farro or barley if that’s what you have on hand. Each grain brings its own personality, farro adds a slight chewiness, while barley offers a creamier finish. The cooking times might vary slightly, so check package directions and adjust liquid as needed.

Getting Your Eggs Just Right

The runny yolk acts as a sauce in this savory breakfast bowl, coating the grains and greens with richness. If you’re not confident making over-easy eggs, here’s what helps: use fresh eggs, heat your pan properly, and don’t rush the flip. Let the whites set completely before attempting to turn them. For more egg-based breakfast inspiration, check out this sausage and egg casserole that feeds a crowd.

Some mornings call for scrambled eggs instead, and that’s fine too. Soft scrambled eggs work nicely when you’re eating this bowl on the go or packing it for later. Just remember to keep the eggs slightly undercooked since they’ll continue setting from residual heat.

Meal Prep and Storage Tips

This breakfast bowl components store separately for up to 4 days. Keep the cooked sorghum pilaf in an airtight container in the fridge and reheat portions as needed. The mushrooms and greens hold up for 2-3 days, though they’re best eaten within 48 hours for optimal texture. If you love working with mushrooms, you’ll also enjoy this creamy mushroom soup for lunch or dinner.

Don’t prep the eggs or slice the avocado until you’re ready to eat. Fried eggs don’t reheat well, and avocado browns quickly even with lemon juice. If you’re meal prepping, cook the eggs fresh each morning, they only take a few minutes and make all the difference in quality.

Notes

• Toast walnuts in a dry skillet over medium heat for 3-5 minutes, shaking occasionally to prevent burning
• Use any leafy greens you prefer, kale, spinach, or Swiss chard all work in place of turnip greens
• For a protein boost, add crumbled feta or goat cheese on top
• Make the pilaf ahead on Sunday and assemble bowls throughout the week
• This recipe serves 2-4 depending on appetite and whether you use 1 or 2 eggs per bowl

Frequently Asked Questions

Can I use quick-cooking grains instead of sorghum?

Yes, quinoa or bulgur wheat work in a pinch and cook in about 15 minutes. The texture won’t be quite the same, but they’ll still make a satisfying base for your breakfast bowl.

How do I prevent the avocado from browning?

Brush the cut surface with lemon or lime juice and store it face-down in an airtight container. Better yet, slice it fresh right before eating for the best color and flavor.

Can I make this vegan?

Absolutely. Skip the eggs and add crispy tofu or tempeh instead. You could also top it with a tahini drizzle or cashew cream for extra richness without animal products. Pair it with a blueberry chia smoothie for a complete plant-based breakfast.

What’s the best way to reheat the sorghum pilaf?

Microwave it with a splash of water or broth to prevent drying out, about 1-2 minutes. You can also reheat it in a skillet with a bit of olive oil for a slightly crispy texture.

Can I prep everything the night before?

You can prep all the components except eggs and avocado. Store them separately and assemble in the morning. The whole process takes less than 10 minutes when ingredients are prepped.

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