Sweet beets and carrots, earthy beet greens and savory onions combine with creamy, runny eggs in this easy breakfast bowl recipe.
One step in front of another. That’s what I told myself Sunday again and again as we climbed Acadia Mountain in Mount Desert, Maine. I hiked it a few years ago, so it was a mountain trail I knew I could do. And I thought it would a hike my kids would enjoy. My daughter is into anything with a bit of climbing to it.
But I wasn’t prepared. I so wasn’t prepared this time.
And yet, I kept going — with a lot of encouragement. One step in front of another, again and again and again. It wasn’t easy but the payoff — successfully summitting the mountain together — was worth it.
The view from the summit is breathtaking. You can see mountains for miles on one side, and the serene blueness of Somes Sound on the other. It’s stunning to see Acadia National Park and the surrounds from this vantage point.
(I am so glad I kept going. There were moments when I really didn’t want to.)
One foot in front of the other also applies to so many other things in life — tough days, difficult situations, being healthier. Actually, especially that last one. It’s important and it’s something I’ve been working on. Something I’ve needed to work on. Good health is a constant effort and when you get thrown off, the spiral away from healthiness can be hard to recover from. I am working to eat better every day to recover.
One dish at a time, one meal at a time.
This dish, Beet, Carrot and Onion Breakfast Bowl with Fried Eggs, makes for a good start to the day. It’s hearty but lighter. Filled with beets, carrots, beet greens and onions, this has several servings of veggies (a good thing!). Plus, the melody of flavors — sweet, earthy, tender and savory — complement each other in the loveliest of ways.
But it’s those fried eggs that bring it all together. Runny yolks will do that. Yum.
Nutritionally, it’s filled with protein and fiber, plus plenty of vitamins including Vitamin A and Vitamin K.
I sometimes eat this breakfast bowl with a slice of buttered toast, but for an even lighter option, skip that.
Making this dish starts with chopping the veggies. These pretty, striped beets came from our garden, but any small beets will work. I slice the beets and carrots thinly and then quarter them. Chop the onion too. You are making small bite pieces — ones that will cook up relatively quickly.
The veggies that take the longest — that’s everything except the beet greens — go into a hot skillet sprayed with a little cooking oil spray. I’ve been using a coconut oil one I love lately, but any cooking oil spray will do.
Once the veggies are softened and beginning to brown, add the chopped beet greens. Stir well and cook until they are wilted. It won’t take more than a few minutes.
And then, voila! Ready to eat.
This recipe serves one, but it’s easy to double, triple or quadruple to feed more people.
- 2 small beets, quartered and thinly sliced
- 1 medium carrot, quartered and sliced into 1/4-inch pieces
- 1 small onion, diced
- salt and pepper, to taste
- 1 1/2 cups chopped beet greens
- 2 large eggs
- Heat a medium saute pan over medium heat. Add the carrots, beets and onion. Season lightly with salt and pepper. Cook, stirring occasionally, for 10-12 minutes, until the veggies are lightly browned and softened.
- Add the beet greens to the pan. Stir to combine. Cook for 2-3 minutes, until just wilted.
- Remove the pan from heat and transfer the veggies to a bowl or plate.
- Meanwhile, crack two eggs into a hot skillet sprayed with cooking oil spray. Cook over medium heat for 3-4 minutes, flipping once.
- Put the eggs on the veggies. Dig in and enjoy.