POACHED EGGS WITH BROWN RICE AND VEGETABLES

Breakfast has always been my favorite meal. There is nothing that makes me happier than getting into the kitchen right away and whipping up something delicious. Because of the time crunch, I rarely use recipes in the morning. Instead, I open the refrigerator, see what I have to work with, and get started. Eggs, some vegetables, maybe some leftover rice from the night before. Get it into a pan with some olive oil and poach an egg. It really is that simple.

POACHED EGGS WITH BROWN RICE AND VEGETABLES

Makes 2 servings

2 garlic cloves, roughly chopped
4 small tomatoes, diced
4 stalks of Swiss Chard, stems removed, washed, roughly chopped
2 scallions, thinly sliced
1 cup brown rice, cooked
Olive oil
Salt Pepper
2-4 eggs
red chili flakes
red or white wine vinegar
1 avocado, pitted, sliced

Put a small sauce pot filled with water on the stove, bring it to a boil. Once it is boiling, add a tablespoon of red or white wine vinegar.

While you are bringing the water to a boil, put 2 tablespoons of olive oil in a medium sauté pan and turn the heat on the medium high. Add the garlic and scallions, and cook for a moment, coating them in the olive oil. Add the tomatoes and cook for several minutes, until they start to breakdown. Add the Swiss Chard and brown rice. Stir the ingredients together and cook until the chard has wilted and the brown rice has heated through, absorbing some of the juice from the tomatoes.  Add a pinch of red chili flakes. Taste and season with salt and pepper.

Once the vegetables and rice are almost done, start to poach your eggs. Personally, I swirl a spoon around the water in the pot a few times and then drop one egg into the center. It usually takes 3-4 minutes for the egg to get to the consistency I like. Runny center with the white part of the egg starting to firm up.

Scoop part of your vegetable and rice mixture into a bowl. Top it with 1 or 2 poached eggs. Drizzle good olive oil over the poached egg. A little fresh black pepper and a pinch of sea salt on top. Garnish with freshly sliced avocado.

Enjoy!

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