POACHED EGG DINNER BOWLS
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 12 min
Ingredients
1 pkg (283g) Longo’s Organic Baby Kale
1 red bell pepper, thinly sliced
1 pkg (450g) Longo’s Kitchen Vegetable Fried Rice, heated
4 large Longo’s Enriched Coop Eggs
1/2 cup Longo’s Korean Grilling Sauce
Directions
Heat 2 tbsp Longo’s 100% Pure Canola Oil in large skillet over medium-high heat. Sauté kale and red pepper with 1/2 tsp each salt and pepper for about 5 minutes or until wilted.
Divide rice among 4 bowls and top with kale mixture.
Meanwhile, bring a pot of water to a simmer. Gently crack 1 egg into small bowl and lower into water. Repeat with remaining eggs. Poach eggs for 3 to 5 minutes. Remove eggs with slotted spoon and place 1 on top of each bowl. Drizzle with sauce to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 400 calories
Protein 15g | Fibre 4g |
Fat 15g | Sugar 12g |
Carbs 62g | Sodium 1,160mg |
