Hi guys! I'm sorry I've been MIA for the past 2 weeks. It's been a crazy month...first, I went on vacation, then I planned the book launch, finally, I had to cancel the book launch. Unfortunately, things occurred that prevented the party from happening, however, I am planning a book signing before Christmas so that should make up for it a bit. Oh, and prepare for the newsletter to change a bit.
Anyway, back on topic. I have a love-hate relationship with eggs. Weird, I know. Sometimes I love them, sometimes they make me gag. But, combine a perfectly cooked egg with some other delicious ingredients, and eggs are again my friend.
Here is an amazing breakfast recipe that I hope you enjoy! It's got protein, carbohydrates, and lots of flavor. Bon appetit!
Smoked Salmon Breakfast Bowl with 6-Minute Egg
Recipe from A Thought for Food
1 cup of brown rice
5 baby red potatoes, quartered
8-oz. smoked salmon
1/2 cup sliced mushrooms
2 cups fresh spinach leaves, washed and dried
2 Tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon smoked paprika
1 Tablespoon chopped parsley
Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes, turn off the heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
Meanwhile, preheat your oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons of olive oil, salt, and pepper. Spread on the baking sheet in a single layer. Roast in the oven for 30-minutes, tossing them halfway through to ensure even cooking.
Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste.
Add 4 cups of water to a medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.
Whisk together mayonnaise, lemon juice, and smoked paprika until thoroughly combined. Season with salt, to taste.
To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls. Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.
Until next time,