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Savory Breakfast Bowl with Duck and Vegetables
Savory Breakfast Bowl with Duck and Vegetables

Savory Breakfast Bowl with Duck and Vegetables
A hearty breakfast bowl featuring duck breast, sautéed vegetables, and a poached egg.
Savory Breakfast Bowl with Duck and Vegetables
Ingredients:
1
Servings
  • 150
    g
     duck breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 50
    g
     spinach
  • 1
    item
     egg
  • 2
    slice
     whole grain bread
  • 0.5
    item
     avocado
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Breakfast Bowl with Duck and Vegetables
Instructions:
  1. Season the duck breast with salt and black pepper.
  2. Heat olive oil in a pan over medium heat.
  3. Cook the duck breast for about 6-7 minutes on each side until golden brown and cooked through.
  4. Remove the duck from the pan and let it rest.
  5. In the same pan, add red bell pepper and zucchini. Sauté for 5 minutes until tender.
  6. Add spinach and cook for another 2 minutes until wilted.
  7. Poach the egg in simmering water for about 3-4 minutes until the white is set but the yolk is runny.
  8. Toast the whole grain bread slices.
  9. Slice the avocado and place it on top of the toast.
  10. Slice the duck breast and arrange it over the sautéed vegetables in a bowl.
  11. Top with the poached egg and serve with avocado toast on the side.
Nutrition Per Serving 657 g Per 100g
Energy 800 kcal 122 kcal
Protein 45 g 6.8 g
Fibre 12 g 1.8 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 60 g 9.1 g
Fat 45 g 6.8 g
  • 150
    g
     duck breast
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 50
    g
     spinach
  • 1
    item
     egg
  • 2
    slice
     whole grain bread
  • 0.5
    item
     avocado
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Season the duck breast with salt and black pepper.

Heat olive oil in a pan over medium heat.

Cook the duck breast for about 6-7 minutes on each side until golden brown and cooked through.

Remove the duck from the pan and let it rest.

In the same pan, add red bell pepper and zucchini. Sauté for 5 minutes until tender.

Add spinach and cook for another 2 minutes until wilted.

Poach the egg in simmering water for about 3-4 minutes until the white is set but the yolk is runny.

Toast the whole grain bread slices.

Slice the avocado and place it on top of the toast.

Slice the duck breast and arrange it over the sautéed vegetables in a bowl.

Top with the poached egg and serve with avocado toast on the side.

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