If you're a fan of savory breakfasts over sweet ones, you'll enjoy this tasty breakfast bowl showcasing sorghum, a gluten-free ancient cereal grain. Heads up: sorghum does take about 45 minutes to an hour to cook, so make it ahead of time or plan accordingly. Skill Level: Intermediate. Serving Size: Composed bowl with ½ cup cooked sorghum, 1 egg, 1 slice bacon, ½ cup cooked veggies.
- 1 bunch collard greens, de-stemmed and roughly chopped
- 4 strips uncured bacon, local if possible
- 1 cup sorghum
- 4 oz mushrooms, chopped
- 1 small onion, chopped
- 4 eggs
- 1 Tbsp. olive oil
- Begin by cooking the sorghum and greens. To prepare sorghum, place 3 cups of water into a large pot. Add one cup sorghum and a pinch of salt (optional), and bring to a boil. Once boiling, give it a stir, and reduce heat to medium-low. Simmer 45 minutes to an hour, covered, until the grains become soft and chewy. (Grains and conditions vary. If all the water gets absorbed and the grains are still hard, simply add 1/2 cup of water at a time and continue simmering until they are soft.) Once done, set aside until you're ready to put your bowls together.
- Cook the collard greens according to your liking. We usually blanch them by plunging them into a large pot of boiling water for about 2-2.5 minutes, and then using a slotted spoon and transferring them to an ice bath. You may also steam or saute them. Once done, set aside on a large serving plate.
- In a large skillet over medium heat, fry bacon. When done, remove from heat. Cool and chop into small bits, set aside with the greens.
- In the same skillet, with the remaining bacon fat, saute chopped onions and mushrooms over medium heat. Once they are soft, set them aside with the greens and bacon.
- In the same skillet, fry eggs to your liking. Add additional olive oil if the pan is dry.
- Once your eggs are done, you can plate the dish, dividing each element into four bowl. Place sorghum at the bottom of each bowl, then add the greens and bacon mixture on top, then top with a fried egg.
Nutrition Information: We encourage consuming the whole egg (not just the whites) because the yolk is an excellent source of vitamin B12, choline, and vitamin A. Gluten-free, dairy free, nut free.
- Calories: 440
- Fat: 21 g
- Protein: 20 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Added Sugar: 0 g
- Sodium: 530 mg