A recipe for warm freekeh breakfast bowls topped with roasted radishes, asparagus, spring alliums, and eggs that will get you ready to tackle any morning.
To get to my computer I pulled a sweatshirt off the floor and slowly sank my arms deep into the sleeves, a layer between me and the chill of a spring morning. I navigated a pile of dirty clothes outside the boys’ bedroom door. I ignored the laundry waiting to be folded on the couch.
To get here, I turned the world off and kept moving. The house is quiet, and I get my best work done before anyone else is awake, before the hustle of the day demands my attention elsewhere.
- 10-12 asparagus spears
- 1 small bunch spring radishes
- 4 small spring alliums (like young garlic or ramps)
- 1 teaspoon apple cider vinegar
- 2 teaspoons olive oil
- sea salt
- black pepper
- 4 eggs, if desired
- 2 tablespoons butter
- 2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice