Smoked Salmon Breakfast Bowl With 6-Minute Egg

The most effective breakfasts that excited me were ones served at the weekend. maximum Sunday mornings, my father and i might head to the neighborhood Jewish deli to pick out up bagels, cream cheese, and white fish salad. On unique occasions, smoked salmon was thrown into the order. home we might go to schmear bagels and examine the big apple instances. on every occasion I visit my parents and my dad gives to get bagels, I attempt to play it cool. "certain, I bet I could pass for an the entirety." however inside i'm doing some glad dance. Bagels and lox and the the big apple times... my favorite manner to begin the day.

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. convey rice, 1 half cups water, and 1/four teaspoon of salt to a boil in a saucepan. cover and decrease warmth to a simmer. cook for forty five minutes. turn off warmness and permit relaxation, with the lid still on, for any other 10 mins. Fluff with a fork earlier than serving.
2. meanwhile preheat oven to 425 tiers. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. unfold throughout baking sheet in a unmarried layer. Roast in the oven for half-hour, tossing them half of way via to make sure 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 lowest. upload sliced mushrooms in a unmarried layer, attempting no longer to crowd them. Season with 1/four teaspoon of salt and cook for 3 minutes, until browned after which given the a brief stir and prepare dinner for some other  mins. switch mushrooms to a bowl. go back pan to warmness and upload 1 teaspoon of olive oil. upload spinach leaves, lower heat to a simmer and prepare dinner until leaves have wilted. Season with salt and black pepper, to taste. 
4. add 4 cups of water to medium-sized, deep-sided saucepan. convey water to a rolling boil and gently lower the eggs into the pot. lower warmth to a simmer and prepare dinner eggs for six minutes. take away the eggs and rinse under bloodless water for a minute to surprise them. carefully crack and peel the eggs. Set apart.
5. Whisk together mayonnaise, lemon juice and smoked paprika till throughly blended. Season with salt, to taste.
6. To gather the dish, spoon 1 tablespoon of the sauce on the lowest of bowls. Distribute 1/four cup brown rice into each. pinnacle each with mushrooms, spinach, roasted potatoes, and four ounces. smoked salmon. area the eggs in a bowl and, using a sharp knife, reduce them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.