Hi everyone! Lauren dropping in today with a recipe that's perfect for cozy weekend mornings at home this fall. This hearty and healthy dish was actually inspired by a photo I saw in my Instagram feed of someone's brunch at a restaurant in L.A. Even though I hadn't tasted the original, the combination of ingredients in that photo looked right up my alley, so I knew I had to try recreating something similar. I also love picking up watermelon radishes this time of year--they can be hard to find but basically have the same peppery taste as regular radishes.
They're BRIGHT PINK inside and just way too pretty to pass up. Just goes to show that whether on Instagram, at a restaurant or at the farmers' market, you never know where inspiration will strike!
2 cups of cooked brown rice
1 cup fresh herbs (parsley, mint, cilantro)
Extra virgin olive oil
Crushed red pepper flakes
Kosher sea salt and freshly ground black pepper
1 large watermelon radish or 2 regular radishes, sliced thinly on a mandoline
Fresh chives, chopped
Fresh feta cheese, crumbled
1. Place herbs in a small food processor. Drizzle with olive oil and sprinkle with salt. Puree into a thick pesto, adding more oil if necessary to combine.
2. In a bowl, combine the warm rice and the herb pesto. Mix well with a spoon to evenly coat the rice with the pesto. Season with red pepper flakes, salt, black pepper and a quick squeeze of lemon juice.
3. In a small pot, bring water to a boil then reduce heat to simmer and add a splash or two of vinegar. Crack each egg, one at a time, into a small bowl then gently slide the egg into the pot. Cook for about 2-3 minutes, then carefully scoop the eggs out with a slotted spoon.
4. Divide the rice between two bowls. Top each with the radish slices, then a poached egg. Sprinkle with the chives, feta, salt and pepper.
*Photos and recipe by Lauren Craig