Herbed Rice Bowl with Poached Egg & Radish
Keeping my eyes open means I never know when or where inspiration might strike. For recipes, I often get a creative spark at the farmers’ market or during a great restaurant meal. But in the case of this hearty and healthy dish I shared on Made By Girl this week, it all started with an Instagram photo. That’s right! Someone’s brunch at a restaurant across the country (in LA) looked so good in my feed that I made a few mental notes on ingredients and pieced together what I assume the original might taste like. And it’s delicious! Perfect for cozy weekend mornings. I used my favorite watermelon radishes–how gorgeous are their bright pink centers?–but you can sub regular radishes for the same peppery taste and crunch.
Herbed Rice Bowl with Poached Egg & Watermelon Radishes
2 cups of cooked brown rice
1 cup fresh herbs (parsley, mint, cilantro)
Extra virgin olive oil
Crushed red pepper flakes
Kosher sea salt and freshly ground black pepper
Lemon juice
1 large watermelon radish or 2 regular radishes, sliced thinly on a mandoline
2 eggs
Fresh chives, chopped
Fresh feta cheese, crumbled
Place herbs in a small food processor. Drizzle with olive oil and sprinkle with salt. Puree into a thick pesto, adding more oil if necessary to combine. In a bowl, combine the warm rice and the herb pesto. Mix well with a spoon to evenly coat the rice with the pesto. Season with red pepper flakes, salt, black pepper and a quick squeeze of lemon juice.
In a small pot, bring water to a boil then reduce heat to simmer and add a splash or two of vinegar. Crack each egg, one at a time, into a small bowl then gently slide the egg into the pot. Cook for about 2-3 minutes, then carefully scoop the eggs out with a slotted spoon. Divide the rice between two bowls. Top each with the radish slices, then a poached egg. Sprinkle with the chives, feta, salt and pepper.