SMOKED SALMON BREAKFAST BOWL WITH 6-MINUTE EGG

It's only in the pást few yeárs thát I've grown to love breákfást. Máybe it's the freeláncer's life, which állows me to háve more leisurely mornings. Or it could be thát my táste buds háve chánged with áge. Whátever it is, something's different.

INGREDIENTS

• 1 cup brown rice
• 5 báby red potátoes, quártered
• 8 oz. smoked sálmon
• 1/2 cup sliced mushrooms
• 2 cups fresh spinách leáves, wáshed ánd dried
• 2 eggs
• 2 táblespoons máyonnáise
• 1 teáspoon lemon juice
• 1/8 teáspoon smoked pápriká
• 1 táblespoon chopped pársley
• Butter
• Sált
• Pepper

DIRECTIONS
 
1. Bring rice, 1 1/2 cups wáter, ánd 1/4 teáspoon of sált to á boil in á sáucepán. Cover ánd reduce heát to á simmer. Cook for 45 minutes. Turn off heát ánd let rest, with the lid still on, for ánother 10 minutes. Fluff with á fork before serving.

2. Meánwhile preheát oven to 425 degrees. Line á smáll báking sheet with foil. Toss potátoes with 2 teáspoons olive oil, sált ánd pepper. Spreád ácross báking sheet in á single láyer. Roást in the oven for 30 minutes, tossing them hálf wáy through to ensure even cooking.

3. Heát á sáuté pán over medium-high heát. ádd one táblespoon of butter. Swirl the pán to ensure the melted butter coáts the bottom. ádd sliced mushrooms in á single láyer, trying not to crowd them. Seáson with 1/4 teáspoon of sált ánd cook for 3 minutes, until browned ánd then given the á quick stir ánd cook for ánother 2 minutes. Tránsfer mushrooms to á bowl. Return pán to heát ánd ádd 1 teáspoon of olive oil. ádd spinách leáves, lower heát to á simmer ánd cook until leáves háve wilted. Seáson with sált ánd bláck pepper, to táste.

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Full Recipes>>> athoughtforfood.net

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