Breakfast
Savory Egg Breakfast Plate
Prep
10 minutes
Cook
30 minutes
Yield
1
This savory egg breakfast plate is protein-packed and an absolute must to start your day on the right foot.
If you’re like me, you can sometimes feel very uninspired by breakfast. Despite it being the most important meal of the day, and me literally never skipping it, I can feel a bit of a lack of creativity when I first wake up in the morning to create something delicious. That’s why I thought you’d love this easy breakfast plate.
Why you’ll love this recipe:
- Savory: If you’re a savory over sweet kinda breakfast person, this breakfast plate recipe is for you
- Versatile: Feel free to get creative and add your fav veggies, or herbs
- Delicious: This recipe will make you crave breakfast and fall in love with the first meal of the day all over again
Ingredient Notes:
Chickpeas: Chickpeas add a source of protein to this breakfast plate that will fuel you through your morning. The most time-consuming part of this recipe is the chickpeas, so if you want to make them ahead on Sunday to have to quickly grab them throughout the week, that may be your best bet.
Eggs: I like soft-boiled eggs for this breakfast plate but you could totally make your eggs however you like and add more or less depending on how much you can eat in the morning. The eggs will give you another source of protein to fill you up.
How to make a breakfast plate:
To make the chickpeas
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
- Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
To make the yogurt
- To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft-boiled eggs
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
- Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
Expert Tips & FAQ:
What is a breakfast plate? A breakfast plate is a plate of food consumed for breakfast that consists of a variety of foods of your choosing. They are usually centred around eggs.
What’s a good breakfast plate? Eggs, bacon, beans, and toast is the most common. You can also go a little sweet and savory by adding pancakes into the mix, or make a breakfast bowl with a grain, topped with eggs and veggies.
What are the three types of breakfast? Traditionally you have American, English, and continental breakfasts.
What are common breakfast foods? I think anything can be made into a breakfast food but the common ones are pancakes, waffles, eggs, bacon or sausages, baked beans, hashbrowns or some sort of potato, and fruit.
Other recipes you’ll love:
- Vegetarian Breakfast Pizza Recipe
- Healthy Breakfast Cookies
- Healthy Granola Bowl
- Vegan Breakfast Burrito
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Images by Tanya Pilgrim.
Savory Egg Breakfast Plate
Ingredients
For the chickpeas
- 1 550 ml can chickpeas washed, strained, and dried
- 2 tbsp olive oil
- juice of one lemon
- 1 tbsp garlic powder
- 1 tbsp umami powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- dash of red chili flakes
For the yogurt
Toppings
- 2 eggs
- 1/4-1/2 cup halved baby tomatoes
- 1/2 cup zucchini shaved or thinly sliced into ribbons, seasoned with a drizzle of honey, salt, pepper and olive oil
- chili oil OR chili flakes & olive oil
- fresh mint and/or basil
- salt and pepper to taste
Instructions
To make the chickpeas
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
- Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
To make the yogurt
- To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft boiled eggs
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
- Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
Video
Notes
- Once the chickpeas are made you can make this breakfast plate in a flash with your desired toppings!
- This recipe will make more chickpeas than you need for one breakfast plate so keep them in the fridge for up to 4 days and reheat to enjoy again when desired!
- If you don’t like soft-boiled eggs, try the type of cooked egg you enjoy best!
