Food recipes
Poached Egg Rice Bowl with Basil Oil
Poached Egg Rice Bowl with Basil Oil
Ingredients:
½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
2 tablespoons distilled vinegar or rice vinegar
4 large eggs
3 cups baby spinach or baby kale leaves
⅔ cup thinly sliced radishes
½ cup sliced, dry-packed sun-dried tomatoes
Directions:
Ground black pepper
In a medium saucepan, combine the rice and 2¼ cups of the water. Add a pinch of salt and bring to a
boil over medium-high heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until
tender. Remove the pan from the heat and let stand, covered, for 10 minutes.
In a blender, combine the basil, oil, a pinch of salt, and the remaining 2 tablespoons water. Blend until
almost smooth. Scrape down the sides of the blender’s canister as needed. Add a little more water if
needed to help with the blending. Strain through a fine-mesh sieve set over a bowl and press down
with a spatula to extract as much oil as possible. Discard the solids.
Fill a large skillet with water. Add the vinegar and bring the water to a boil over high heat. Break the
eggs into 4 separate teacups or small bowls. When the water comes to a boil, slide the pan off the heat
and gently tip the eggs into the pan. Cover the pan tightly and let it sit for 4 minutes, or until the
whites are set and the yolks are still runny.
Fluff the rice with a fork. Divide the rice among 4 serving bowls and top with the spinach or kale,
radishes, and tomatoes. Using a slotted spoon, carefully remove the poached eggs from the water,
letting the excess water drip off. Set 1 egg in each bowl, drizzle the basil oil over the eggs, and season
to taste with black pepper.
Makes 4 servings
Mediterranean Flatbread Pizzas
Those who know me well know that flatbread pizza is one of my favorite indulgences. The
flatbreads and pesto can be made up to 3 days in advance, but assemble the pizzas just
before cooking them. The pesto recipe makes more than you’ll need for these pizzas; keep
leftover pesto to use on wraps or as a pasta topping.
TOTAL TIME: 1 HOUR 30 MINUTES
FLATBREADS
Ingredients:
½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
2 tablespoons distilled vinegar or rice vinegar
4 large eggs
3 cups baby spinach or baby kale leaves
⅔ cup thinly sliced radishes
½ cup sliced, dry-packed sun-dried tomatoes
Directions:
Ground black pepper
In a medium saucepan, combine the rice and 2¼ cups of the water. Add a pinch of salt and bring to a
boil over medium-high heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until
tender. Remove the pan from the heat and let stand, covered, for 10 minutes.
In a blender, combine the basil, oil, a pinch of salt, and the remaining 2 tablespoons water. Blend until
almost smooth. Scrape down the sides of the blender’s canister as needed. Add a little more water if
needed to help with the blending. Strain through a fine-mesh sieve set over a bowl and press down
with a spatula to extract as much oil as possible. Discard the solids.
Fill a large skillet with water. Add the vinegar and bring the water to a boil over high heat. Break the
eggs into 4 separate teacups or small bowls. When the water comes to a boil, slide the pan off the heat
and gently tip the eggs into the pan. Cover the pan tightly and let it sit for 4 minutes, or until the
whites are set and the yolks are still runny.
Fluff the rice with a fork. Divide the rice among 4 serving bowls and top with the spinach or kale,
radishes, and tomatoes. Using a slotted spoon, carefully remove the poached eggs from the water,
letting the excess water drip off. Set 1 egg in each bowl, drizzle the basil oil over the eggs, and season
to taste with black pepper.
Makes 4 servings
Mediterranean Flatbread Pizzas
Those who know me well know that flatbread pizza is one of my favorite indulgences. The
flatbreads and pesto can be made up to 3 days in advance, but assemble the pizzas just
before cooking them. The pesto recipe makes more than you’ll need for these pizzas; keep
leftover pesto to use on wraps or as a pasta topping.
TOTAL TIME: 1 HOUR 30 MINUTES
FLATBREADS
Printed from https://recipe.bluelayer.org/recipe/70086/poached-egg-rice-bowl-with-basil-oil