Broccoli Bagel Bowl

I am so obsessed with my Everything Bagel seasoning.  When I had to whip together a quick meal after the gym last week with very little left in the fridge, I decided to build a quinoa bowl around our favorite bagel flavors.  Why broccoli?  Because it’s what I had in the fridge.  I was also lucky to have a yogurt dip in the fridge (that I’d been using for crudité) that worked with the flavors and simulated the cream cheese effect I was going for…that’s pretty much how this whole thing came together.

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First, coat some broccoli with olive oil and everything bagel seasoning.  Spread on a baking sheet and sprinkle with some panko bread crumbs (those will really make you think bagel).  Roast in a 425 degree oven.  When the broc goes in the oven, start cooking quinoa in a rice cooker.  When the quinoa is done, you’ll find that your broccoli has reached perfect roasted-y goodness.

While your broccoli and quinoa cook, prep your remaining ingredients.  Chop one small tomato and soft boil some eggs.  Eggs needed to go in this bowl because if you’re eating a bagel, you’re usually also eating eggs.  Since the egg is your main source of protein in this dish, I would say to make two per bowl.  This egg, also called a 6-minute egg is super easy to make.  It gives you the runny yolk of a poached egg but with firmer whites.  Also, you can control just how runny that yolk is.

To make them, bring a pot of water to a boil.  Once it’s boiling, add eggs and reduce the heat to a simmer.  Set your timer and let them go for six minutes.  The physics are simple: you want a firmer yolk, you let it simmer longer.  When they’re done, run them under cold water so they’re easy to handle, tap the shell, and peel them. This type of egg is also commonly served in those adorable egg cups, with just the top of the shell shaved off, and toast strips for dipping à la Eggs and Soldiers.

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The final ingredient is a yogurt dip.  I used cilantro and chive yogurt dip that I had previously bought from Trader Joe’s; however, this is super easy to make.  Simply combine Greek yogurt (use 2% so it’s a little thicker), chives, dill, and garlic.  Those are literally the only ingredients.  Yes, the dip I bought was cilantro and chive, not dill and chive, but if I were making it myself for this dish, I would use dill instead of cilantro because it’s more bagel-y.

Assemble your bowls: top quinoa with roasted broccoli, chopped tomato, six minute eggs, and yogurt dip.  Sprinkle some extra everything bagel seasoning on top and voilà!  A bagel in a bowl!  Though it takes more time (25 total minutes) that simply toasting and smearing a bagel, I find this bowl even more satisfying.  If you want, smoked salmon would be a great addition, I’m just not a lox kinda gal.

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