Well, hello there! You’ve stumbled on one of the recipes from the Top 10 Foods for Runners series! This cornbread breakfast bowl is full of nutritious veggies and keeps you full for the long haul. The sweetness of the cornbread works really nicely with the garlicky greens and the runny egg. If you want to read more about the Top 10 Foods for runners, specifically the wonders of eggs, click here!
Cornbread breakfast bowl
Ingredients
- 4 slices cornbread (about 3 cups)
- 1 tbsp olive oil, divided
- 1 cup chopped kale, packed
- 2 cloves garlic, smashed
- 1 tomato, cut into 16ths
- 1 avocado, sliced
- 2 eggs
- salt and pepper
Instructions
-
Heat 1/2 tbsp olive oil in a pan over medium heat.
-
Roughly chop cornbread and add to pan. Cook for a few minutes until warm and slightly crispy. Transfer to two bowls.
-
In the same pan, add a drizzle of olive oil. Add garlic and kale, mixing frequently until kale is bright green. Remove smashed garlic and add kale to the bowls.
-
Add a drizzle of oil to the pan. Once it reaches a medium heat, add the tomatoes and cook on each side until caramelized (golden brown). Transfer to the bowls.
-
Add a small drizzle of olive oil and cook eggs to your liking (I cooked mine over-medium). Season with salt and pepper and add to bowls. Divide avocado slices between bowls and serve immediately.
