Eggs & Rice Breakfast Bowl
7 ingredients · 50 minutes · 3 servings
1 cup Brown Rice
1 3/4 cups Water
1/4 tsp Sea Salt
1/2 tsp Coconut Oil
4 cups Baby Spinach
1 Avocado (sliced)
1. Combine the brown rice and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 30 to 35 minutes or until water is absorbed. Remove lid, season with sea salt and fluff with a fork.
2. Meanwhile, bring a medium pot of water to a boil. Gently place eggs into the boiling water and turn the heat down to medium-high. Set your timer for 8 minutes. Use a spoon to remove the eggs from the pot and run under cold water before peeling.
3. In a skillet over medium-low heat, add coconut oil and sauté the spinach until just wilted.
4. Scoop the rice into a bowl and top with eggs, spinach and sliced avocado. Enjoy!