Arugula Pesto Breakfast Bowls

Processed with VSCO with f2 preset

I think I’m ready for my television debut.

Processed with VSCO with f2 preset

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

Processed with VSCO with f2 preset

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

Processed with VSCO with f2 preset

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!

Processed with VSCO with f2 preset

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

Ingredients:

  • 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
Advertisements

3 thoughts on “Arugula Pesto Breakfast Bowls

  1. 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!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s