Sunrise Citrus Energy Bowl

Discover a refreshing and energizing Paleo breakfast recipe, perfect for sunny California mornings: the Sunrise Citrus Energy Bowl. A delightful blend of citrus fruits, avocado, spinach, and eggs, served with an invigorating avocado sauce and poached egg on top. Enjoy a burst of energy with this vibrant brunch option that's gluten-free and packed with vitamins and antioxidants.

Time: (Prep, Cook, Total) Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

Servings: 4 servings

Difficulty: Intermediate

Cuisine: Californian, Paleo

Allergens

Eggs, gluten-free (if following a strict Paleo diet)

Ingredients

2 cups baby spinach, chopped 1 ripe avocado, sliced 4 large eggs 1 cup cherry tomatoes, halved 1 orange, peeled and segmented 1 pink grapefruit, peeled and segmented 1 lime, zested and juiced 2 tbsp fresh basil, chopped 1 tbsp extra
virgin olive oil Salt and pepper, to taste

Instructions

In a large bowl, combine the baby spinach, cherry tomatoes, orange, grapefruit, and basil. Toss gently to mix.
In a separate bowl, mash the avocado with the lime zest and juice until smooth. Season with salt and pepper to taste.
Heat the olive oil in a non stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness. Season with salt and pepper.
To serve, divide the citrus salad evenly among four bowls, top each with a dollop of avocado sauce, and place a poached egg on top. Enjoy!

Chef’s Insight

The vibrant colors and refreshing flavors of this dish are inspired by the beauty and vitality of a California sunrise, creating a sense of renewal and energy.

Notes

This dish can be easily adapted to suit various dietary needs, such as vegetarian or gluten-free diets.

Substitutions

For a vegetarian option, replace the eggs with poached or roasted asparagus spears. Use gluten-free tamari instead of soy sauce for a gluten-free option.

Alternative Preparations

Serve over a bed of mixed greens for a salad variation. Add cooked, diced chicken or tofu for additional protein.

Alternative Methods

Poach the eggs in simmering water instead of using a skillet. Bake the eggs in the oven for a hands-off approach.

Best Storage Practice

Store ingredients separately in the refrigerator and assemble the dish just before serving to maintain freshness and vibrant colors.

Shelf Life

Fresh fruits and vegetables will keep for up to 5 days when stored in the refrigerator. Cooked eggs can be kept warm in a covered dish for up to 20 minutes.

Plating Tips

Arrange the citrus salad on the plates, creating a dynamic composition with contrasting colors. Top each bowl with a dollop of avocado sauce and place the poached egg delicately on top. Garnish with additional lime zest or fresh basil for an elegant presentation.

Nutrition Facts

High in vitamins A, C, and K Good source of fiber and healthy fats Packed with antioxidants