MINT PESTO RICE WITH POACHED EGG, FETA, AND RADISHES

IMG_5512The other day, Andre and I went for breakfast at Sqirl. I had only been hearing rave reviews and, I am happy to say, I was not left feeling disappointed. Thick brioche toast slathered with housemade ricotta and blood orange marmalade is decadent and delicious. A wonderful dish to split. But it is actually the other dish we shared that I have been thinking about ever since. It is the kind of dish I want to eat all the time. Rice, a poached egg, cheese, and some vegetables. It may sound simple, and in a lot of ways it is, but it is their perfect combination of simple ingredients that is so satisfying. So, rather than sitting around dreaming about it all the time, I decided to make my homemade version of Sqirl’s R2.

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MINT PESTO RICE WITH POACHED EGG, FETA, AND RADISHES

Serves 2

1  cup mint or herb/leafy green of your choice (you can substitute any number of leafy greens or herbs, kale, basil, sorrel, parsley, etc)

3 cups cooked rice, warm

1/2 cup greek feta, crumbled

2 radishes, sliced paper thin on a mandoline

2 eggs

1/2 lemon

1 thin round slice of preserved lemon, center removed and rind thinly chopped into little pieces

edible flowers for garnish

chives for garnish, finely chopped

extra virgin olive oil

sea salt

freshly cracked black pepper

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Fill a small saucepan with 3 inches of water and bring to a boil.

While you are waiting for the water to come to a boil, set up your food processor. Place the mint or your green of choice in the processor. Add a large pinch of salt and a generous splash of olive oil. Puree until you have a thick paste. Add more oil if necessary.

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In a medium bowl, combine the pesto mixture and warm rice. Gently mix, spreading the pesto throughout the rice to coat evenly. Taste. Season with salt, black pepper, and a squeeze of fresh lemon juice. Add the preserved lemon. Stir to combine. Taste and finish seasoning if necessary. Note that preserved lemon, especially store bought, has a strong flavor. I would add this element slowly a little bit at a time until it is to your liking. Divide the rice into individual serving bowls.

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In another glass bowl, coat the sliced radishes with a little olive oil and season with salt and pepper. Set aside.

Once the water is boiling, reduce heat to a simmer and add a splash of vinegar. Gently slide the egg into the pan and cook at a simmer for 3 minutes. Carefully scoop out the egg and place it on one of the bowls. Repeat the process with the other egg. Finish the egg with a sprinkle of sea salt, black pepper, and finely chopped chives.

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To finish, add 1/4 cup of feta to the top of each bowl and 1/2 of the radishes. Garnish with edible flowers and serve immediately.

Enjoy!

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