Breakfast egg roll in a bowl with fried eggs
15 min · 51 g protein · 397 cals / serving
Everything you love inside an egg roll, made into breakfast: browned lean turkey and shredded cabbage tossed with ginger, garlic, soy and sesame, with two crisp-edged fried eggs on top and a squeeze of sriracha.
Ingredients
- 2/3 lb ground turkey breast (99% lean), extra-lean, or turkey sausage meat
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 3 1/2 cups shredded cabbage, or a bag of coleslaw mix
- 1 tbsp reduced sodium soy sauce
- 1 tsp rice vinegar
- 3/4 tsp sesame oil
- 2 green onions, sliced
- 1/2 tsp canola oil
- 4 large eggs
To serve
- 1 tsp sriracha hot sauce
- 1/2 tsp toasted sesame seeds
Steps
- Brown the turkey with the pepper flakes in a large nonstick skillet over medium-high heat, breaking it into small pieces, 4–5 minutes, until no pink remains. Stir in the garlic and ginger for 30 seconds.
- Add the cabbage, soy sauce and vinegar and toss for 2–3 minutes, until the cabbage has wilted but still has some crunch. Take off the heat, stir in the sesame oil and most of the scallions, and divide between two bowls.
- Wipe the pan, heat the canola oil over medium-high heat and fry the eggs 2–3 minutes, until the edges are crisp and the yolks still soft.
- Slide two eggs onto each bowl and finish with sriracha, sesame seeds and the last of the scallions.
Good to know
Getting ahead?
Cook the turkey and cabbage the night before and keep it covered in the fridge; in the morning, warm it in the pan while the eggs fry, and the bowl is ready in five minutes.
Gluten-free?
Use tamari or coconut aminos in place of the soy sauce; the rest of the bowl has no gluten in it.
Alternative
Per
- Calories
- 117
- Protein
- (52%)
- 15 g
- Fat
- (37%)
- 5 g
- Carbohydrates
- (11%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 169 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 794 kcal goes into the pot and 836 g of ingredients comes out as about 680 g of food: 117 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.