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.
This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.