The inspiration for this dish was courtesy of foodporndaily.com (a site on which I can waste a tremendous amount of time). How heavenly does this look? I mean…really what did it for me was the poached egg. It’s very hard for me to turn down any dish that features a poached egg. I’m still working on my poaching technique; thankfully, eggs, water, and vinegar are relatively affordable. =)
Despite totally stealing the idea for the dish, mine is quite different from the original. First, instead of leek (or really any member of the onion family), I used asparagus. Why? Because I had asparagus in my refrigerator and I could eat it all day, everyday. Second, I don’t have the budget for pancetta, so I used (fresh) bacon. Plus, everything is better with bacon. =) Third, the original called for risotto, so it was much creamier, included wine, etc. I was kinda in a rush, so I just made some quick rice.
I had this dish for dinner, but honestly it could work as breakfast or lunch too. Obviously with the poached egg you don’t really want “leftovers”. It’s great for people with gluten allergies. It’s great for people on a budget. Make it now–you know you want to.
RICE, BACON, AND EGG
INGREDIENTS (makes one serving)
- 1/3 cup brown rice
- 3 slices bacon–the fresher, the better
- Handful of asparagus spears
- 1-2 ounces goat cheese
- Salt and pepper, to taste
- 1 egg, poached
- Put the rice in a pot with a cup of water. Bring to a boil, then cover and simmer for approximately 20 minutes.
- Meanwhile, place the asparagus in a skillet with your bacon. Season with salt and pepper and cook until the bacon is as crisp as you like.
- When the rice is done, place in a bowl with the asparagus and bacon. Sprinkle with goat cheese.
- Poach the egg in water and vinegar (I actually used the same pot as I had for the rice), and place on top. Eat immediately.