Breakfast Bibimbap with Poached Eggs

divider
Breakfast Bibimbap with Poached Eggs Most mornings at work, you’ll find me up in our test kitchen making breakfast before anyone else arrives. While I unload the dishwasher, I bring a pan of water to a boil for poaching my eggs, then rummage through the refrigerator for something green to throw in another pan, along with leftover quinoa or brown rice. After just a few minutes of sizzle, the perfect breakfast is ready! I realized that I’ve been riffing on bibimbap, the classic Korean dish that means “mixed rice.” You can use whatever veggies you have on hand to make this breakfast: spinach, kale, mung bean sprouts, mushrooms... the combinations are endless.
  • tick Vegetarian
  • tick Gluten Free
  • tick Dairy Free

Ingredients

divider
  • 4 tsp toasted sesame oil
  • 1 carrot, peeled and cut into 1/4-in [6-mm] matchsticks
  • 1 zucchini, cut into 1/4-in [6-mm] matchsticks
  • 3 green onions, white and light green parts only, thinly sliced
  • kosher salt
  • 2 cups [180g] sliced mushrooms, such as shiitake and cremini
  • 1 garlic clove, peeled and minced
  • 2 cups [300g] cooked brown rice or quinoa
  • 1 tbsp chopped basil
  • 1 tbsp chopped mint
  • 1 tsp toasted sesame seeds
  • 4 poached eggs
  • Hot sauce, such as Sriracha, for serving (optional)

Preparation

divider
In a large nonstick skillet over medium-high heat, warm 1 tsp of the sesame oil. Add the carrot, zucchini, and green onions, along with a pinch of salt. Cook, stirring frequently, until the vegetables have just browned and are crisp-tender, about 3 minutes. Remove the vegetables from the pan.

Place the pan back over medium-high heat, add another 1 tsp sesame oil and allow the pan to get very hot. Add the mushrooms in one layer. Allow them to sit and get a nice crust before stirring, about 3 minutes, then add the garlic. Cook, stirring frequently, until the mushrooms have released their liquid and are well browned, about 2 minutes more. Remove the mushrooms from the pan.

Place the pan back over medium-high heat and add the remaining 2 tsp sesame oil. Allow the pan to get very hot, then add the brown rice and spread it over the bottom of the pan. Let it crisp before breaking it up and stirring, about 2 minutes. Stir, then spread the rice over the bottom of the pan again and allow to crisp for 2 minutes more.

Divide the rice between four bowls and top each serving with vegetables, fresh herbs, sesame seeds, and a poached egg. Add as much hot sauce as desired. Serve immediately!

Comments

Comments are moderated and will not appear until approved.