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This Farmers Market Breakfast Bowl layers fresh raw vegetables with soft-boiled eggs and creamy herbed yogurt green goddess sauce, offering a nutrient-dense, gluten-free vegetarian breakfast that's as visually striking as it is satisfying.
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Make the spiced carrot salad: Grate the carrots (easiest using the grating plate in a food processor). Transfer the carrots to a small bowl and toss with the lemon juice, olive oil, cumin, coriander, and pinches of salt and pepper. Set aside and wipe out your food processor.
Make the yogurt green goddess sauce: In a food processor, puree the yogurt, lemon juice, olive oil, garlic, and salt until combined. Add the chives, basil, and mint and pulse until just combined.
Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.
Chill remaining yogurt sauce for 3 to 4 days. It's great for dipping vegetables, spreading on sandwiches, or dolloping onto salads.
To make soft-boiled eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes. Once the eggs are cool, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside.
Written automatically by CookOS, not by the creator.
Store leftover yogurt sauce in an airtight container for 3-4 days; assemble bowls fresh, or store raw vegetables separately and combine within 2 hours of serving to avoid wilting.
food processor (for grating carrots and pureeing sauce) · slotted spoon (for lowering eggs into simmering water) · small spoon (for peeling soft-boiled eggs)
Written automatically by CookOS, not by the creator.
Heat water to a gentle simmer, lower eggs with a slotted spoon, and simmer for 7 minutes. Transfer immediately to ice water for about 3 minutes to stop cooking.
Make the yogurt sauce up to 3-4 days ahead. Assemble the raw vegetables and greens up to 2 hours before serving; add soft-boiled eggs and yogurt sauce just before eating.
Labneh or sour cream work as bases, though they'll shift the flavor slightly. For dairy-free, use silken tofu or cashew cream.
Skip the eggs and yogurt sauce, then top with roasted chickpeas or hemp seeds and use a dairy-free cashew or tahini-based dressing instead.
Pulse the herbs in just until combined—do not over-process, as this can break down the yogurt and release whey.
