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Poached Eggs Over Rice
A few days ago, I wrote that my parents had been in town for a bit. Although we did our share of cooking, we also went out to dinner. And I over-consumed a bit, both at the table and by over-buying at the grocery store. So for dinner last night, I thought that I should make a simple and delicious recipe with stuff that I already had on hand. Rice and eggs make the perfect no-buy meal.
These two staples can actually produce quite a tasty meal. I used Forbidden rice just because that's what I had on hand. It's a beautiful grain of rice that holds up really well in dishes like this because it has a bit more bite to it. I got the idea from 101 Cookbooks, but made it my own so that I didn't have to buy anything from the store.
INGREDIENTS
| 1 cup | whole grain rice |
| 1 tbsp | olive oil |
| 1/2 | onion, chopped |
| 1 | small clove garlic, minced |
| 2 cup | greens, chopped very finely |
| ΒΌ tsp | cayenne pepper |
| Sea salt and pepper to taste | |
| 1 tsp | white vinegar |
| 2 | local eggs |
PREPARATION:
Method
- Cook off the rice in a rice cooker and set aside.
- Add olive oil to a skillet over medium heat. Add onion, greens, and garlic. Season with cayenne pepper, salt, and freshly cracked pepper.
- Fill a wide-mouthed saucepan with 3 to 4 inches of water and 1 tsp white vinegar and bring to a boil. Turn it back down to a simmer. Gently crack the eggs one at a time in small shallow cups. Lower the egg into the water.
- Let it simmer there for a few minutes, depending on how you like your eggs. If you like a loose yolk, cook for less time. Remove the egg with a slotted spoon.
- Spoon rice into the skillet and combine. Spoon the combination into two bowls. Top with one egg each and serve immediately.
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