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*NEW* Savoury Mushroom & Egg Breakfast Rice Bowl
Serves: 4
Prep: 10 mins
Cook: 20 mins
Cook's tip: This is a brilliant way to use up leftover rice — just make sure it has been cooled, stored and reheated properly, then warm it through with a splash of water. Add wilted spinach or avocado for extra goodness or swap mushrooms for roasted tomatoes or grilled halloumi for a different twist.
Ingredients
200g Basmati rice
4 eggs
15ml olive oil (1 tbsp)
300g chestnut mushrooms, sliced
150g thick Greek yogurt
Zest and juice of ½ lemon (approx. 15ml juice)
15g fresh parsley or chives, finely chopped
Step 1
Cook the Basmati rice according to pack instructions. Drain, fluff with a fork and keep warm.
Step 2
Bring a saucepan of water to the boil and carefully add the eggs. Simmer for 7 minutes for jammy yolks, then transfer to cold water and peel.
Step 3
Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6–8 minutes until golden and softened. Season to taste.
Step 4
In a small bowl, mix together the yogurt, lemon zest, lemon juice and chopped herbs.
Step 5
Divide the warm rice between bowls. Top with mushrooms and halved eggs, then spoon over the herby yogurt.
Step 6
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Step 9