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Poached egg with rice and edamame
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| Poached egg with rice and edamame | |
| Olive oil | |
| 2 | garlic cloves |
| 3 cups | kale |
| Red pepper flakes | |
| 1 cup | edamame |
| Salt | |
| 1 cup | brown rice |
| 1/2 cup | red cabbage |
| 2 | eggs |
Instructions
1. In a medium skillet, heat oil. Add chopped garlic and pinch of red pepper flakes and cook for 30 sec. Then add chopped kale and cook, stirring, until wilted, or for about 2 min. Then add thawed edamame and cook until heated through. Season with salt.
2. Transfer to a bowl with brown rice and top with shredded red cabbage.
3. To prepare the eggs: in a small pot, bring 2 inches of water to a boil and reduce to a simmer. Crack 1 large egg into a teacup that is coated with olive oil on the bottom and sides and then gently slide the teacup into the water. Cook until white of egg is set but yolk is still loose, or for about 3 to 4 min. Remove the egg and serve over the rice and vegetables. Season with salt, spritz of lemon, red pepper flakes.
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