This post comes from our Australia contributor, Bianca Boulden!
A favorite among Bondi Locals, Porch and Parlour has earned itself a reputation for delicious, soul food ‘made with love’. By day, you’re served healthy bites for brekkie and lunch, by night they offer tasting plates and home-style main dishes, all comprising of locally sourced, seasonal produce.
Not only is it the café of choice for the Bondi kids (and foodies far and wide, Mimi Elashiry tucked into this dish when we were shooting A Day of Movement Down Under: #FPLETSMOVE Australia), but it is also boasts the famous green breakfast bowl. Just the other day, I was reading somewhere that Australia takes the prize for the best breakfasts in the world, and you know what? I think they were right. Us Aussies love nothing more than a super healthy and light — yet filling — breakfast to get us through the day. If you disagree, I dare you to whip up the signature recipe from Porch and Parlour below, I have a feeling it will, perhaps, change your mind….
Australian Brekkie Bowl
1 bunch of kale
1 bunch of silverbeet (chard)
100g/1 cup baby spinach
Small bunch of mint
Small bunch of parsley
Small bunch of coriander
2 cups of quinoa, cooked
1 cup of coconut oil, melted
2 teaspoons fresh turmeric, grated
Here is the method of the madness:
First, make the dressing by whisking together the coconut oil, lemon zest and juice, and grated turmeric. Let the turmeric infuse into the oil until the oil starts to turn orange.
Pick and wash all the leaves of kale, silverbeet/chard, herbs and baby spinach and set aside.
Fill a small pot with water and bring to a boil, add the eggs to the boiling water and cook for 5 minutes and 30 seconds. Once the time is up, place the eggs directly into cool water. After a few minutes, remove the eggs from the water and peel and set aside.
Bring a non-stick pan to high heat and add the washed greens. Continue to stir while slowly adding the dressing. Allow the greens to steam for a few minutes, being careful not to overcook, you want the leaves to stay vibrant and colorful. Divide the cooked greens into four bowls.
Use wilted greens as a nest for the soft boiled eggs, quinoa, avocado quarters and lemon wedge. Garnish the eggs with chopped fresh herbs and salt and pepper. Drizzle remaining dressing over each dish.
And there you have it! The perfect, super easy Australian green breakfast bowl. If I can cook it so can you. Thanks again Porch and Parlor for the amazing recipe.
Find more recipe inspiration from the BLDG 25 blog here!