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Eggs + Rice Breakfast Bowl

Serving Size

2

Ingredients

  • 1 cup brown rice
  • 1 ¾ cups water
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 eggs
  • ½ tsp coconut oil
  • 4 cups baby spinach
  • 1 avocado (sliced)

Directions

  • Combine the brown rice and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 30-35 minutes or until water is absorbed. Remove the lid, season with sea salt, and fluff with a fork.
  • Meanwhile, bring a medium pot of water to a boil. Gently place eggs into the boiling water and turn the heat to medium-high. Set your timer for 8 minutes. Use a spoon to remove the eggs from the pot and run under cold water before peeling. You could also scramble eggs or fry the eggs!
  • Add coconut oil in a skillet over medium-low heat and sauté the spinach until just wilted.
  • Scoop the rice into a bowl and top with eggs, spinach, and sliced avocado. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to 3 days More Flavor: Season with chili flakes or hot sauce. Cook the rice with chicken or vegetable broth instead of water. Egg Alternative: Use a tofu scramble instead Meal Prep: Make a large batch of all ingredients and store each serving in separate airtight containers.

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