Brown Rice Breakfast Bowls
2 cups cooked brown rice 1/4 cup olive oil 1 tsp. finely grated lemon zest 1/4 cup lemon juice 1/2 tsp. each salt and pepper 8 EGGS
Yields: 4 servings
- Nutritional Information
Per serving: per 1/4 of recipe
Fat: 24 g
Cholesterol: 370 mg
Sodium: 420 mg
Carbohydrate: 24 g
Fiber: 2 g
Sugars: 2 g
Protein: 15 g
COOK rice according to package directions. STIR in oil, lemon zest, lemon juice, salt and pepper.
MEANWHILE, place cold eggs in saucepan. POUR IN enough cold water to cover eggs by at least 1 inch. COVER saucepan; 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).
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 made with quinoa, barley or farro.
Use leftover toppings for sandwiches, soups or salads.