Arugula Pesto Breakfast Bowls

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I think I’m ready for my television debut.

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Not like right this second ready because I am in my penguin pajamas, but just like mentally ready.

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I really think it’s past time for a food blogger episode of Chopped.

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This show is basically the background noise of my life. No, literally, my TV is permanently set to Food Network. I know this show inside and out. I know I could not make pasta if Scott Conant was a judge and I am terrified of the lil balding guy. Alex Guarnaschelli seems like she would give really sound life advice, so after I win, I’d let her buy me a drink and share her wisdom. And sweet little Ted Allen and his slight monotone – UGH! I just wanna hug him! I even know how I’d do my hair and my intro video will practically write itself, I’m so darn personable. It is my TIME!

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But will likely be eliminated in the appetizer round because I don’t know how to cook pickled pigs feet.



Time: 45 minutes (prep + cooking) | Serves: 2-3 bowls


  • 3 cups packed arugula leaves
  • 1 tbsp. of garlic, minced
  • 1/4 cup of walnuts + more for the bowls
  • 1/2 cup of parmesan cheese, shredded
  • 1 tbsp of lemon juice
  • 1 tsp. of crushed red pepper
  • 1/4 cup + 1 tbsp. of olive oil
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 cup of grape tomatoes, halved
  • Eggs, for poaching
  • Vinegar, for poaching
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine arugula + garlic + walnuts + parmesan + lemon juice + crushed red pepper + S+P
  • Process on low + slowly add in the 1/4 cup of olive oil, set aside
  • Arrange chickpeas on a lined baking sheet + drizzle with remaining olive oil + S+P
  • Bake 20-25 minutes or until crisp to your desire
  • Meanwhile bring a pot of water + vinegar to a slow simmer
  • Crack egg into a lil cup
  • Create a whirlpool with a spoon + drop in eggie carefully
  • Combine some quinoa + chickpeas + walnuts + tomatoes + pesto + egg + S+P in a bowl
  • Serve warm
  • Smear runny yolk onto table + make smiley face in yolk juice with remaining bowl ingredients

4 thoughts on “Arugula Pesto Breakfast Bowls

  1. Sylvia E says:

    Love your posts! 🙂 Chopped is one of my favs too! In the unlikely event that i made it past the pig’s feet, I’d get chopped for my horrific knife skills…


  2. Reg says:

    That runny yolk is everything. I did a similar post on “Bowls” on my blog too! Love that yours is breakfast based – I never thought of having it for breakfast!


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