Leek & Mushroom Breakfast Bowl - UR Sportswear

Leek & Mushroom Breakfast Bowl

As athletes, it's critical that we fuel our bodies well. I like to think of performance as a triology of core pillars that lead to peak output. Those three core pillars being: 

  1. Smart, focused training 
  2. Wholesome nutrition
  3. Dedicated recovery

I can't speak for everyone, but I think I can speak for many when I say, I've struggled with one or more of these pillars my entire athletic career. From over training and under recovery to stupid nutritional choices (hello Little Cesars pizza circa 2003). Now, well into my 30's I realize how improtant these three pillars are to not just maintaining my general fitness, but straight up functioning at my most optimal level. 

That's why we're kicking off our efforts to share with you our food, training, and recovery choices. We're not registered dieticians (although I do have a minor in it, along with my MS in Exericse Science, so there is some credibility here) and we're not your coach. We're your teammates, sisters, daughters, and cheerleaders. What works for us might not work for you, but lets give it a whirl! 

Today, I'd like to kick off our shared recipe of the day. I aim to never waste food and love getting creative in the kitchen. I prefer cooking over baking because I like to go a little rogue when I see a recipe. I LOOOVE veggies and try to add them to nearly every meal- including breakfast. 


What you'll need to make this pre-long run breakfast bowl:

  • 1 large leek
  • 1 cup mushrooms (any kind will do)
  • 3 medium golden or red potatoes
  • Olive oil
  • Kale (1 handful/person)
  • Eggs (2/person)
  • Salt, Pepper, whatever spices you like
  • 1/4 cup Lemon Juice
  • 1 Tablesppon Dijon
  • 1/4 cup Apple Cider Vinegar
  • 1 Tablespoon Miso
  • 1 Tablesppon Ghee

Whipping it up:

  1. Heat your cast iron skillet with a tablespoon of oil. 
  2. Add diced up potatoes, frying until tender (about 10 mins). I like to add some flavor to my potatoes (cayenne + garlic for some heat, or rosemary/oregeno/thyme to make it more savory). 
  3. Add sliced leek and chopped mushrooms
  4. While that sautes together, put your kale in a separate pan to sautee. I use one massive handful per person (it cooks down!). 
  5. Meanwhile, get your non-stick pan ready for some fried eggs (or scrambled, whatever you're into). Medium heat with a dollop of ghee, cooking until done. I use 2 eggs per person.
  6. During those few mins that everything is cooking, whip up your sauce by combing dijon, oil, lemon juice, apple cider vinegar, miso, salt, and pepper.  I like to use a mason jar to shake it all up. Then you can store any leftovers. 

Once everything is ready, split the kale among plates, top with leek+mushroom hash, toss your eggs on top, drizzle with sauce, enjoy!