Bacon and Egg Rice Bowl with Avocado, Pickled Cucumber and Spring Onion
Bacon and Egg Rice Bowl with Avocado, Pickled Cucumber and Spring Onion
This recipe was inspired by one of our dear customers who told us they drizzle our White Soy, Tahini and Yuzu Dressing over eggs and cucumber for breakfast every morning! We’ve amped it up with crisp bacon, pickled cucumber, avocado and togarashi for a nice kick! We think it’s worthy of breakfast, lunch or dinner!
Bacon and Egg Rice Bowl with Avocado, Pickled Cucumber and Spring Onion
Serves 2 • Prep and cook: 30 minutes
Key Ingredient
White Soy, Tahini + Yuzu Dressing
Ingredients
150g brown rice
2 eggs
6 rashers streaky bacon, rind removed
1 avocado, halved and cut into wedges
White Soy, Tahini and Yuzu Dressing, to drizzle
Thinly sliced spring onion, micro shiso, toasted sesame seeds and togarashi, to serve
Quick-pickled cucumber
1 Lebanese cucumber, thinly sliced
60ml (¼ cup) rice vinegar
2 tsp caster sugar
½ tsp sea salt
Method
1 Preheat oven to 200C, fan-forced. Line an oven tray with baking paper. Cook brown rice in a medium saucepan of salted boiling water for 24-25 mins until tender. Drain. Cover and let steam dry for 5 mins.
2 For quick-pickled cucumber, combine all ingredients in a bowl and set aside for 15 mins to pickle.
3 Cook eggs in a small saucepan of boiling water for 6 mins. Refresh in iced water, then peel.
4 Arrange bacon in a single layer on the lined tray and bake for 10-12 mins until golden and crisp.
5 Divide rice among bowls. Top with egg, bacon, avocado and pickled cucumber. Drizzle with our dressing. Scatter with spring onion, shiso, sesame seeds and togarashi to serve.
Other Recipes
