Smoked Salmon Breakfast Bowl with a 6-Minute Egg #healthy #glutenfree

It's just in the previous couple of years that I've developed to adore breakfast. Perhaps it's the consultant's life, which enables me to have all the more comfortable mornings. Or then again it may be the case that my taste buds have changed with age.

Whatever it is, something else's. When I was more youthful, I scarcely endured breakfast. Hot oats was everything I could oversee and that is the thing that I ate generally days. Everything else exhausted me (I know, hot cereal doesn't appear that fascinating, yet think about all the fun things you can put to finish everything). I figured it'd be ideal to tame any yearning and simply get the opportunity to lunch, where I could sink my teeth into the mammoth sandwiches my father stuffed for me.

I was considering all the morning meal bowls I've been seeing around the interwebs and how I once in a while run over ones finished with relieved fish. I utilized the chance to attempt my hand at my initial six-minute egg, which turned out flawlessly (on the off chance that I may say as much). This is one of those suppers that can hold you over from breakfast to supper. Between the protein and the potatoes and rice and sautéed veggies, it'll abandon you holding your midsection.

INGREDIENTS

• 1 cup 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 eggs
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1/8 teaspoon smoked paprika
• 1 tablespoon chopped parsley
• Butter
• Salt
• Pepper

DIRECTIONS

1. 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 heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
2. Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking.
3. 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 the 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.
4. Add 4 cups of water to 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.
5. Whisk together mayonnaise, lemon juice and smoked paprika until throughly combined. Season with salt, to taste.
6. 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.

For more detail : bit.ly/2vnZhwt