If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: After eating holiday leftovers for days my husband and I needed a change of pace. So I looked around the kitchen to see what we had on hand and put together this breakfast-for-dinner gem. My daughter and I trekked out to the garden with my headlamp in place and picked some fresh arugula, which grows like weeds this time of year. Light and tasty- it was the perfect alternative to the heavy meals we had been eating all week. We always get local farm fresh eggs and this recipe really lets your eggs shine. The nice thing about this recipe is that the opportunities are endless: You can add a layer of sautéed mushrooms and garlic or swap out the harissa for homemade arugula pesto! Perhaps even use sautéed kale in place of the arugula. Go ahead, have fun with this one. —Lkw1080
- 4 Eggs
- 1 cup Cooked basmati rice
- 1 cup Arugula (packed)
- 1/2 acorn squash thinly sliced (or other winter squash such as delicata)
- 2 teaspoons Olive oil
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon Cumin
- 3 Scallions (thinly sliced)
- 1 tablespoon Harissa or more/less depending on taste (homemade is best but store bought will work too)
- Preheat oven to 425. Toss thinly sliced squash with olive oil, salt, pepper and cumin. Spread out on a parchment paper lined baking sheet and bake for 20-25 minutes until squash begins to crisp.
- Meanwhile, assemble your rice bowls. Place arugula in the bottom of your bowls. Mix rice and harissa together and add rice on top of the arugula. Top rice with squash slices.
- Fill a medium sized sauce pan half-way with water and bring to a low and slow simmer. Once the water is simmering, crack one egg at a time into a small bowl and slowly and carefully slip the eggs into the water. Be careful not to plop it in as you want the egg to stay in tact and you definitely don't want the yolk to break. Repeat with remaining eggs. Cook for 3 minutes or more depending on how done you like your poached eggs. I like mine to run over the delicious rice and create a kind of "sauce."
- Remove eggs one at a time with a slotted spoon and place on a paper towel lined plate to drain. Gently blot dry. Top your rice bowls with your poached eggs. And if you like spice, go ahead and put a little extra harissa on top your eggs.
- All that's left to do is enjoy!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner