Poached Egg Buddha Bowl

Ingredients

• 3/4 cup wheat berries
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 tbsp. mint leaves, thinly sliced
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup quartered cherry tomatoes
• 1/2 cup ricotta cheese
• 2 tbsp. sliced Greek olives
• 2 large eggs

Directions (for microwave)

1. Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
2. Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
3. To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.*
4. Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

Directions (for stovetop)

1. Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
2. Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
3. To poach each egg, fill a saucepan with several inches of water. Heat the water, on high until it reaches a boil, and then lower the heat until water is barely simmering. Crack one egg in a small bowl and lower the bowl close to the water, slipping the egg into the water. Repeat with second egg. Turn off the heat, cover pan, and leave for 4 minutes.
4. Using a slotted spoon, transfer an egg to each of the bowls. If desired, drizzle with additional oil and sprinkle with more pepper.

*Recipe from Taste of Home.