Egg and Spinach Breakfast Bowl

Name: Egg and Spinach Breakfast Bowl
Cook time: 30 min
Yield: 4 servings
Ingredients: 240 g brown rice uncooked, rinsed; 720 ml water for cooking the rice; 5 g salt divided; 20 ml olive oil divided; 80 g yellow onion small dice; 120 g baby spinach washed and drained; 200 g cherry tomatoes halved; 2 g black pepper ground; 2 g garlic powder; 3 g salt divided; 10 ml olive oil divided; 8 count eggs lightly beaten; 30 ml milk optional, for softer scrambled eggs; 15 ml lemon juice freshly squeezed; 8 g fresh parsley chopped

Brown rice is cooked separately, then topped with sautéed onion, spinach, and cherry tomatoes folded together with softly scrambled eggs. Lemon juice and parsley finish the bowl for brightness.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

240 g brown rice uncooked, rinsed
720 ml water for cooking the rice
5 g salt divided
20 ml olive oil divided
80 g yellow onion small dice
120 g baby spinach washed and drained
200 g cherry tomatoes halved
2 g black pepper ground
2 g garlic powder
3 g salt divided
10 ml olive oil divided
8 count eggs lightly beaten
30 ml milk optional, for softer scrambled eggs
15 ml lemon juice freshly squeezed
8 g fresh parsley chopped

Instructions

Combine the brown rice, water, and 5 g of the salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer for 25 to 30 minutes, until the water is absorbed and the rice is tender. The rice is tender, the grains are separate, and no standing water remains.
While the rice cooks, heat 20 ml of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, for 3 to 4 minutes, until translucent and lightly golden at the edges. The onion has softened and smells sweet.
Add the spinach and cook for 1 to 2 minutes, just until wilted. Add the cherry tomatoes, black pepper, garlic powder, and the remaining 3 g of salt, then cook for about 2 minutes more, until the tomatoes begin to soften but still hold their shape. The spinach is wilted and the tomatoes look glossy and slightly softened.
Push the vegetables to the sides of the skillet. Add the remaining 10 ml of olive oil to the center, pour in the eggs, and cook over medium-low heat, folding gently with a spatula for 2 to 4 minutes until softly scrambled and still slightly glossy. If using milk, whisk it into the eggs before cooking. The eggs are softly set and just barely moist, not dry.
Divide the cooked rice evenly among 4 bowls, which should be approximately 180 g of cooked rice per bowl. Top with the egg and vegetable mixture, then finish with the lemon juice and chopped parsley. Serve immediately. Each bowl is hot, with fluffy rice underneath and glossy eggs on top.