Soft-boiled Egg on Brown Rice with Cilantro-Chile Sauce
To soft-boil an egg: [from Cooking Light Jan/Feb 2011] Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
To BAKE brown rice: [from Alton Brown/Food Network] http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html Please note, brown basmati or jasmine rice will take less time…. keep an eye on it!
To make Cilantro-Chile Sauce: [from Heidi Swanson – LOVE her!] http://www.101cookbooks.com/archives/a-tasty-frittata-recipe.html Make a ton of this stuff and freeze it in 1/2 cup containers. It’s extremely versatile and you’ll see me mention it often. Probably TOO often.
Heat rice if previously frozen or leftover, top with egg. Break egg with fork, season all with salt and pepper, then drizzle cilantro-chile sauce on top. Also great served with diced avocado.