1. Add 4 cups water to a large skillet; add vinegar. Bring to simmering. Break an egg into a custard cup and slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and keep warm.

2. Empty skillet and wipe clean. In skillet heat oil over medium heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally. Add kale; cook 30 seconds or until wilted, stirring frequently. Stir in beans, tomatoes, salt, and lemon-pepper seasoning; heat through.

3. Divide bean mixture among bowls. Top with poached eggs and, if desired, green onions.

Mexican

Serve breakfast bowls with salsa verde, queso fresco, plain low-fat yogurt, and/or snipped fresh cilantro.

Asian

Serve breakfast bowls with kimchi, sriracha sauce, soy sauce, and/or toasted sesame oil.

Mediterranean

Serve breakfast bowls with plain low-fat yogurt, crumbled feta cheese, and/or snipped fresh oregano.

Italian

Serve breakfast bowls with chopped prosciutto, shredded Parmesan cheese, snipped fresh basil, and/or a drizzle of balsamic vinegar.

Southern

Serve breakfast bowls with shredded cheddar cheese, light sour cream, and/or bottled hot pepper sauce.