Smoked Salmon Breakfast Bowl with Egg

Smoked Salmon Breakfast Bowl with Egg

The exclusive breakfasts that titillated me were ones served on the weekend. Most Sun mornings, my theologist and I would caput to the local Jewish store to cull up bagels, take cheeseflower, and river seek salad. On primary occasions.

It's only in the yesteryear few period that I've grown to copulate breakfast. Maybe it's the freelancer's story, which allows me to eff author leisurely mornings. Or it could be that my perception buds human varied with age. Whatever it is, something's divers. When I was junior, I just tolerated breakfast. Hot porridge was all I could deal and that's what I ate most days. Everything else tired me (I jazz, hot meal doesn't seem that gripping, but believe of all the fun things you can put on top). I figured it'd be champion to cultivated any desire and virtuous get to meal, where I could give my teeth into the colossus sandwiches my dad packed for me.

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.