Rice, Vegetables, and Egg Breakfast
Serves: one
  • ¼ cup cooked rice or other grain
  • ½ cup, more or less, roasted or steamed vegetables (Brussels sprouts, cauliflower, winter squash, carrots, green beans, etc.)
  • 1 egg cooked as preferred
  • Handful salad greens, sprouts, or wilted chard, kale, spinach
  • Salad dressing, soy sauce or salsa, optional
  • Salt and pepper to taste
  1. Rewarm the grain and the cooked vegetables (stove top or microwave)
  2. Cook the egg as you prefer and put it on top of the vegetables and grain.
  3. Top with the egg.
  4. Garnish with raw vegetables and optional sauce or dressing; add salt and pepper to taste.
Recipe by Taste Buds at http://tastebuds.bangordailynews.com/2018/01/23/whats-for-breakfast/a-different-and-wholesome-start-to-the-day/