Poached Egg over Herbed Rice Bowl

Ingredients

• 1 cup jasmine rice
• 2½ cups filtered water
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1 cup finely chopped fresh chives
• 4 large shallots, minced
• 4 large fresh eggs
• 1 tsp white vinegar
• 2 tbsp extra virgin olive oil
• 1/4 tsp freshly cracked black pepper

Method

1. 1Rinse the jasmine rice until the water runs clear, then combine with the water and salt in a saucepan; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and fluffy.
2. 2While the rice cooks, melt the butter in a small skillet over medium heat and sauté the minced shallots until soft and translucent, about 3 minutes.
3. 3Stir the cooked rice into the skillet with the shallots, add the chopped chives and olive oil, and toss gently until the rice is coated and heated through.
4. 4Fill a wide skillet with 2 inches of water and add the vinegar, heating until it reaches a gentle simmer with small bubbles rising from the bottom.
5. 5Crack an egg into a small ramekin, then gently slide it into the water; repeat for the remaining eggs and poach for exactly 3 minutes until the whites are set but the yolks remain wobbly.
6. 6Ladle the herbed rice into shallow bowls, creating a slight well in the center to catch the yolk.
7. 7Using a slotted spoon, lift each poached egg and place it directly into the well, then crack black pepper over the top and serve immediately.

Nutrition per serving