YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Jammy Egg Power Bowl
A vibrant power bowl featuring perfectly jammy eggs nestled atop a bed of tender spinach, protein-packed quinoa, and edamame, all accented with a bright, herb-infused lemon dressing. This bowl is a delightful balance of textures and flavors, making it a versatile meal for any time of the day.
INGREDIENTS
3 large eggs
1/2 cup cooked quinoa
1/2 cup shelled edamame
1 cup fresh spinach
2 tablespoons mixed fresh herbs (parsley & basil)
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
PREPARATION
Prepare your quinoa ahead of time or cook 1/2 cup of quinoa until fluffy. Keep it warm.
Bring water to a simmer and gently lower in the eggs. Poach them using a jammy method by boiling for about 6 minutes, then immediately transferring to an ice bath to stop the cooking process.
While the eggs are cooling, in a bowl layer the fresh spinach as the base.
Add the warm quinoa and shelled edamame on top of the spinach.
Drizzle fresh lemon juice and extra virgin olive oil over the mixture, then sprinkle in the chopped mixed herbs.
Gently peel the eggs and place them on top of your bowl. Season with a pinch of salt and pepper if desired.
Enjoy your balanced, herb-seasoned jammy egg power bowl immediately.