Poached Egg with Rice, Broccoli and Peas

Ingredients

• Rice3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Broccoli1 cup (90 g)
• Egg1 count (55 g)
• Olive Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat water in a pot with a pinch of salt while you cut the broccoli into small florets.

3. 3

   Step 3

   Once boiling, add the peas and let boil for 3 minutes.

4. 4

   Step 4

   Then add the broccoli and boil everything for 3 more minutes. Remove and drain.

5. 5

   Step 5

   Next, heat water in a small pot. Crack the egg in a cup and set aside.

6. 6

   Step 6

   When the water boils, cause a whirlpool with a spoon and let the eggs fall in the center softly.

7. 7

   Step 7

   Cook for 3 minutes and remove with a slotted spoon.

8. 8

   Step 8

   Mix the rice with the broccoli, peas and olive oil. Sprinkle the garlic paste, add salt and pepper to taste and mix well.

9. 9

   Step 9

   Serve the rice with the poached egg on top in a bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Egg with Rice, Broccoli and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.