Poached Eggs With Greens and Brown Rice
If you’ve never cooked poached eggs before, this recipe for poached eggs with greens and brown rice is a fantastic first foray into poached egg territory.
This versatile recipe can be a savory breakfast, lunch, or dinner, but it’s best suited as a breakfast grain bowl.
The creamy egg yolks make an ideal sauce that gently coats the wilted spinach and bok choy and blends beautifully with the Asian-inspired flavors.
Poached Eggs with Greens and Brown Rice
This healthy Poached Egg Grain Bowl features fresh spinach and bok choy, cooked brown rice, green onion, and an Asian-inspired seasoning.
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
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Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
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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.
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Heat olive oil in medium nonstick skillet over medium-high heat.
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Add spinach and bok choy; cook, stirring frequently, for 3 to 4 minutes or until wilted.
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Add soy sauce and sesame oil; cook, stirring frequently, for 1 minute, or until well mixed. Set aside.
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Evenly divide brown rice between two serving bowls. Top with spinach mixture, one egg, pepper (if desired), and green onion.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
1 Green
½ Red
1 Yellow
½ tsp.
2B Mindset Plate It!
Enjoy as part breakfast with bonus veggies. Add more veggies for a great lunch.
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