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Breakfast recipe · from the recipe book

Jammy Egg Brown Rice Bowls with Salsa Verde

Nutty brown rice topped with soft jammy eggs, skillet-charred asparagus and sweet potato, and a bright, tangy parsley-basil salsa verde.

Jammy Egg Brown Rice Bowls with Salsa Verde

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 cups480 gWater
  • 8 large400 gEggs
  • 2½ medium300 gSweet potatoescut into 1/2-inch cubes
  • 9 oz250 gAsparaguscut into 2-inch pieces
  • 3 cups loosely packed90 gBaby spinach
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • ½ cup leaves12 gFresh basilfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp10 gCaperschopped
  • 1 clove3 gGarlicminced
  • 2 tbsp30 gLemon juice
  • 3½ tbsp45 gOlive oil
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare all vegetables and herbs first: cube the sweet potato, cut the asparagus, chop the parsley, basil and capers, slice the green onion and mince the garlic.
  2. Bring the brown rice and water to a boil in a saucepan, cover, reduce to low and simmer 40 minutes until tender; rest covered 5 minutes and fluff.
  3. While the rice cooks, make the salsa verde: stir the parsley, basil, half the green onion, capers, garlic, lemon juice, red pepper flakes, two-thirds of the olive oil and a pinch of the salt in a bowl. Set aside.
  4. Bring a medium pot of water to a boil, gently lower in the eggs and boil 7 minutes for jammy yolks, or 9 minutes for firmer yolks. Transfer to ice water, then peel and halve.
  5. Heat the remaining olive oil in a large skillet over medium heat. Add the sweet potato, cover and cook 10 minutes, stirring now and then, until tender and browned.
  6. Add the asparagus to the skillet and cook 4 minutes until crisp-tender and charred in spots. Add the spinach and stir until just wilted. Season with the remaining salt and the black pepper.
  7. Divide the rice among 4 bowls, top with the vegetables and the egg halves, spoon the salsa verde over, and scatter on the remaining green onion.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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