Ingredients
| large EGGS |
8
|
| cooked brown rice |
2 cups
|
| olive oil |
1/4 cup
|
| finely grated lemon zest |
1 tsp.
|
| lemon juice |
1/4 cup
|
| each salt and pepper |
Directions
- COOK rice according to package directions. STIR in oil, lemon zest, lemon juice, salt, and pepper.
- Meanwhile, PLACE cold eggs in a saucepan. POUR IN enough cold water to cover eggs by at least 1 inch. COVER the saucepan and BRING to boil over high heat.
- REMOVE pan from heat. LET STAND, covered, for 2 1/2 to 3 minutes for soft-cooked eggs or until desired doneness. RINSE eggs under cold water and peel. CUT each egg in half.
- DIVIDE rice among 4 bowls. TOP each serving with 2 eggs. Let guests choose Customized Toppings (see Insider Information).
Insider Tips
- Proteins: Cooked and crumbled bacon or sausage.
- Vegetables: Alfalfa Sprouts, microgreens, mixed greens, sliced avocado, halved cherry tomatoes, chopped cucumber, green onions.
- Nuts and Seeds: Pumpkin seeds, pine nuts, or sunflower seeds.
- Cheese: Crumbled goat or feta cheese, or grated Parmesan cheese.
- Herbs and Seasonings: Basil, sun-dried tomato, or olive pesto.
- These breakfast bowls are also delicious when made with quinoa, barley, or farro.
- Use leftover toppings for sandwiches, soups or salads.
- This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D, and folate.
Nutritional Info
Per Serving: 1/4th of Recipe (Does not include topics)
| Calories |
391
|
| Saturated fat |
24 g
|
| Polyunsaturated fat |
4 g
|
| Monounsaturated fat |
14 g
|
| Cholesterol |
372 mg
|
| Sodium |
437 mg
|
| Carbohydrates |
28 g
|
| Fiber |
2 g
|
| Sugar |
1 g
|
| Protein |
15 g
|
| Vitamin A |
161 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
59 mcg
|
| Choline |
304 mg
|
| Calcium |
62 mg
|
| Iron |
2 mg
|
| Potassium |
245 mg
|