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Instructions
1. Cook the Eggs Perfectly
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Place eggs in a single layer in a saucepan. Cover with cold water (1 inch above eggs).
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Bring to a full rolling boil over high heat.
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Immediately remove from heat, cover with a lid, and let sit:
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9–10 mins for slightly jammy yolks
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11–12 mins for firm yolks (no gray ring!).
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2. Cool & Peel
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Transfer eggs to an ice bath for 5–10 minutes to stop cooking.
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Gently crack, roll, and peel under cool running water for smooth shells. Slice or halve.
3. Assemble the Bowl
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Base: Start with grains (quinoa/rice) or greens.
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Veggies: Add tomatoes, cucumber, avocado, and pickled onions.
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Eggs: Place halved or sliced eggs on top.
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Finish: Drizzle with olive oil and lemon juice. Season with salt, pepper, and a sprinkle of za’atar or chili flakes for a kick.
Why This Works
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No Overcooked Eggs: The ice bath ensures creamy yolks and easy peeling.
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Meal-Prep Friendly: Components store well for 3–4 days (add avocado fresh).
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Flavor Boosters: Pickled onions or olives cut through richness, while spices add depth.
Pro Tip: Swap grains for roasted sweet potatoes, or add crumbled feta for extra tang. This bowl is endlessly adaptable!
Enjoy a balanced, protein-rich meal that’s as delicious as it is nourishing. 🌟
