45 min

French-Style Easy Lunch Bowl

Name: French-Style Easy Lunch Bowl
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 8.00 units Rocamadour PDO; 200.00 gr quinoa; 100.00 gr multi-coloured cherry tomatoes; x 1.00 cos lettuce; x 5.00 Eggs; x 1.00 Traditional Shallots; Burgundy Mustard PGI; Vallée des Baux-de-Provence Olive Oil PDO; 100.00 gr goats; pistachios; pumpkin seeds; sunflower seeds; sesame, honey, egg white, chilli, salt, oil

Discover our French-style easy buddha bowl recipe! An easy lunch idea perfect for lunch boxes to take to work. Indulge in the melting, crispy delight of Rocamadour cheese, paired with a velvety poached egg, quinoa, and cherry tomatoes. Topped with our spicy homemade granola, this dish is a great upgrade for a lunch break à la française.

Preparation time

30 min

Ingredients For

Rocamadour PDO cheeses x 8
quinoa 200 gr
multi-coloured cherry tomatoes 100 gr
cos lettuce x 1
Eggs x 5
Traditional shallots

x 1 See the article
Sauces & condiments

Burgundy Mustard PGI

See the article
Vallée des Baux-de-Provence Olive Oil PDO

See the article
goats 100 gr
pistachios
pumpkin seeds
sunflower seeds
sesame, honey, egg white, chilli, salt, oil

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Preparation

Cook the quinoa as instructed on the packet.

Cook four of the eggs in a pan of boiling water for 6 minutes, then cool immediately in a bowl of iced water.

Prepare the salted granola. Preheat the oven to 190 °C. In a bowl, mix the oats, crushed pistachios and all the other seeds with the oil, honey, egg white, chilli and salt. Bake for 30 minutes, stirring regularly. Store in an airtight tin.

Prepare a bowl of flour, a bowl of beaten egg and a bowl of breadcrumbs. Pass the Rocamadours into the 3 bowls one at a time, then fry for a few minutes in hot oil.