Savory Pesto Breakfast Bowl — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

It seems you can never really go wrong with pesto. It’s so comforting, cozy and flavorful… and that’s really the key to eating healthfully and loving it: playing with FLAVORS. Sauces is what takes eating natural, whole foods to a really delightful place.

See the end of this recipe for my favorite truffle hot sauce that’s been taking everything next level.

INGREDIENTS

Savory Pesto Breakfast Bowl (Serves roughly 4)

1 large sweet onion, sliced

3 cloves garlic, roughly minced

8 oz mushrooms of choice, sliced (crimini, oyster, king oyster, shitaki, and chanterelle are nice options)

1/2 lb brussles sprouts, halved and thinly sliced

1 tbs avocado oil

1/4 tsp salt + 1/8 tsp

1/4 cup pesto

2-3 eggs per person (chicken or duck)

1 cup cooked brown rice

METHOD

Sauté the onions with the avocado oil over medium low, until they become tender, approximately 7 minutes. Stir occasionally.

Add the garlic, mushrooms and 1/4 tsp salt, and sauté for 7 additional minutes.

Add the sliced brussels sprouts and 1/8 tsp salt, and cook for 5 additional minutes.

Stir in the rice and pesto, heating until the rice is warm.

Cover the veggies to keep warm while you prepare your eggs however you like. I love over easy or over medium eggs - a runny yoke preserve the most nutrients, with up to 50% more nutrients than a hard yolk.

Serve the eggs over the pesto veggies. If you like, top with a hot sauce. I'm obsessed with this truffle hot sauce.

Leftovers: Have leftover veggies? Great! Store in the refrigerator and save for another morning. All you’ll need to do is cook your eggs and heat up the veggies. Alternatively this can be enjoyed with a side of protein, like chicken or salmon, for dinner.