Breakfast Rice Bowl
Servings 1
Equipment
- Baking Sheet
- Small saucepan with lid
Ingredients
- 2 tsp olive oil
- A handful of grape tomatoes
- 5 spears of asparagus wooden ends removed, then cut into thirds
- Sea salt and freshly cracked pepper to taste
- 1 cup of garlic rice warm (click link up above to see recipe)
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Make the garlic rice.
- Roast the veggies by placing them on the prepared baking tray, then drizzle the olive oil on top and season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for about 10 minutes, or until tender.
- Meanwhile, prepare the soft-boiled egg by heating an inch of water in a small saucepan over medium-high heat until boiling.
- Add the egg, reduce the heat to medium, and cover with a lid.
- Let the egg cook for 6 minutes, then remove it from the stove. Side Note: If using a jumbo-sized egg, cook for 6 minutes & 30 seconds, and if using a small egg, cook for 5 minutes & 30 seconds.
- Run the small saucepan and egg under cold water until the egg is cool enough to be handled.
- Using a knife, lightly crack the top edge of the egg, then gently peel, being careful not to puncture the egg.
- Prepare the breakfast rice bowl by placing the warm garlic rice in a shallow bowl, then adding the roasted vegetables and the soft-boiled egg. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.