Charred Corn & Grilled Peach Breakfast Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 3 fresh corn ears
• 3 ripe peaches
• 2 cups plain Greek yogurt
• 4 large eggs
• 1 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp chili powder
• 1 lime
• 1/4 cup fresh mint
• 1/3 cup toasted pepitas
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Shuck the corn and brush lightly with olive oil. Grill the ears, turning every 2 minutes, until kernels are charred in spots, about 8 minutes total. Cool slightly then cut kernels from the cobs.
2. 2Halve the peaches, remove pits, and brush cut sides with a little oil. Grill cut-side down 2 to 3 minutes until deep grill marks appear and fruit softens. Slice into wedges.
3. 3In a small bowl stir the Greek yogurt with a squeeze of lime juice, salt, and half the chili powder until smooth and tangy.
4. 4Bring a small saucepan of water to a gentle simmer. Crack each egg into a ramekin, swirl the water, and slip eggs in one at a time. Poach 3 minutes for runny yolks; lift out with a slotted spoon onto a paper towel.
5. 5Divide the seasoned yogurt among four bowls as the base. Top each with a mound of charred corn kernels and several grilled peach wedges.
6. 6Nestle a poached egg in the center of each bowl. Sprinkle with remaining chili powder, flaky salt, and cracked pepper.
7. 7Scatter toasted pepitas and torn mint leaves over everything. Finish with a light drizzle of honey and an extra squeeze of lime.
8. 8Serve immediately so the warm egg yolk can mingle with the cool yogurt and smoky-sweet produce. Perfect for a Saturday grill session that doubles as Sunday batch prep.