Poached Eggs with Greens and Brown Rice
This versatile recipe can be a savory breakfast, lunch, or dinner. Making poached eggs is easier then you might think! Give it a try, and this delicious rice bowl might become a favorite go-to meal.
Ingredients:
- 2 cups hot water
- 1 tsp. vinegar
- 2 large eggs
- ½ tsp. olive oil
- 4 cups chopped fresh spinach
- 1 cup chopped baby bok choy
- 1½ tsp. reduced-sodium soy sauce
- ½ tsp. sesame oil
- 1 cup cooked brown rice
- Ground black pepper (to taste; optional)
- 1 thinly sliced green onion
Instructions
Preparation:
Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water. Set aside. Keep warm.
Heat olive oil in medium nonstick skillet over medium-high heat.
Add spinach and bok choy; cook, stirring frequently, for 3 to 4 minutes or until wilted.
Add soy sauce and sesame oil; cook, stirring frequently, for 1 minute, or until well mixed. Set aside.
Evenly divide brown rice between two serving bowls. Top with spinach mixture, one egg, pepper (if desired), and green onion.
Recipe Notes
Nutritional Information (per serving):
Calories: 227
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 186 mg
Sodium: 286 mg
Carbohydrates: 28 g
Fiber: 4 g
Sugar: 2 g
Protein: 11 g
