Winter Comfortfood: Poached Eggs & Roasted Vegetable Rice Bowl

It’s bitterly cold in NYC so other than wishing I was a bear that could sleep till spring,  I’ve been craving simple rich flavors – like a really great poached egg. Since I had some leftover brown rice from earlier in the week, I decided I’d use that as a base along with roasted parsnips and cherry tomatoes to create a hearty yet simple meal.

Poached Egg with Roasted Parsnip & Tomato Rice Bowl 
1 cup cooked brown rice
1/2 cup of chopped roasted parsnips & tomatoes
2 poached eggs
2 tsp chopped parsley
1/2 tsp schimi togarashi*

Place brown rice in bottom of bowl, top with chopped roasted parsnips and tomatoes. Place eggs on top and sprinkle with parsley and togarashi. Devour immediately.

brown rice egg bowl

Poached eggs with roasted parsnips & tomatoes over brown rice


For the roasted parsnips & cherry tomatoes:
4 parsnips
20 cherry tomatoes
1 tbsp olive oil
salt and pepper to season

Peel then cut the parsnips in half and again lengthwise. Cut the cherry tomatoes in half.
Toss with the olive oil and place in a roasting pan. Season with salt and pepper.
Roast at 400 degrees for 35min until tender and slightly browned.

Note that this makes enough for more than just this meal. I like to use the leftovers as part of a quesadilla or tossed in with pasta, or just as a vegetable side.

How to poach an egg:
Add enough water to come 3 inches up the side of a small, deep 2-quart pot.
Add 1 tablespoon white vinegar and bring to a simmer over medium heat.
Crack a large egg into a small ramekin.
Use the handle of a spatula or spoon to quickly stir the water in one direction until it creates a whirlpool. Carefully drop the egg into the center of the whirlpool.
The swirling water will help the egg white wrap around the yolk, if it seems to spread just use the handle of the spatula or spoon to recreate the whirlpool.
Let the egg sit in the water for 3-4 minutes depending on how runny you like the yolk.
Use a slotted spatula to remove the egg from the water and place on a paper towel to drain.

You can do 2 eggs at a time using this method but if you’re doing more than that, either batch them or use a larger pot.

What is schimi togarashi?
A Japanese spice mixture made up of seven ingredients, the main ingredient being coarsely ground red chili pepper. Makers vary the seven ingredients though you’ll often find it contains sesame seeds, ginger and nori.
You can find it on Amazon or at most Japanese or Asian markets. In a pinch, substitute with ground cayenne pepper or red pepper flakes.



2 thoughts on “Winter Comfortfood: Poached Eggs & Roasted Vegetable Rice Bowl

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