Breakfast Noodle Bowl With Eggs

Who said you can’t have noodles for breakfast? I sure didn’t. This Breakfast Noodle Bowl is exactly what you need when you are stuck in your same-breakfast rut.

This bowl is great for a number of reasons. First off, if you live in an area where winter happens, this is a comforting way to start the day. The warm broth is perfectly slurp-able and delicious. This bowl is also great because it’s an easy way to get in a bunch of vegetables right off the bat.

The star of the show for this dish is the zucchini noodle. The easiest way to get perfect zucchini noodles is to have a spiralizer of some sort. There are all kinds available on the market. Here are some of our favorites.

This recipe uses 2 zucchinis, onion, garlic, grated ginger, and chicken broth. If you’ve made your own broth at home, EXCELLENT. If not, don’t worry! You can find high-quality brands at your local grocery store – we like Kettle and Fire.

You’re going to slowly simmer all of those ingredients together until the zoodles are softened. Once that happens, you can get started on those poached eggs. If you don’t want to poach them, no worries! You can cook those eggs any way you like. Serve the eggs on top of the noodle soup.

And there you have it. A savory, veggie loaded, protein-packed breakfast option.

Like this recipe? You might like these other from our archives:

Southwest Turkey Hash

Roasted Tomato and Tuna Zoodles

Steak, Eggs, and Kale

Print

Breakfast Noodle Bowl

Zucchini noodles are paired with eggs and flavorful broth for a different kind of breakfast that will soon become a favorite.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Keto, Paleo

Total Time 20 minutes

Servings 2

Calories 308 kcal

Ingredients

• 1 tablespoon olive oil
• 1 onion sliced
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 2 zucchini cut into noodles
• 1/2 cup homemade chicken broth
• 4 eggs
• 1 teaspoon vinegar
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat the oil in a large skillet over medium heat and add the onion, garlic, and ginger. Cook until softened and add the zucchini noodles. Stir and cook for about 2 minutes and add the broth.
2. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer and add the vinegar. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.

Nutrition Facts

Breakfast Noodle Bowl

Amount Per Serving

Calories 308 Calories from Fat 153

% Daily Value*

Fat 17g26%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 11g12%

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.