Weekend Breakfasts: Poached Egg on a Veggie Spiral

All you need is 15 minutes and some culinary motivation!

By Katie Moore-Gillon
Staff Foodie

I’m thinking about starting a new segment here where I can share with you all some easy breakfast dishes to make when you have a little extra time on the weekends. This meal is so simple to make and tastes fantastic. The tomatoes are so refreshing and offer some vitamin C if needed, and the creamy avocado is just right under the salty and comforting yellow rice. And, of course, the perfect poached egg is the essential “breakfast” finishing touch. This took me about 15 minutes to make and was definitely worth it.

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If you’re like me, you find poached eggs a bit intimidating (but by far the best way to make eggs). I found this recipe from the food network that I now swear by because it’s worked every time.


1 egg

1/4-1/2 an avocado

A handful of cherry tomatoes

Microwaveable yellow rice

Salt and pepper to taste

Balsamic Vinaigrette (optional)

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Simply heat up the yellow rice for however long the box instructions say. You can of course make your own yellow rice, but for simplicity’s sake, I honestly find little to no difference between the two except for the fact that microwaveable rice is much easier. While the water is getting ready to simmer for the poached egg, use that time to thinly slice a ripe avocado and the cherry tomatoes. For the cherry tomatoes make sure to use a sharp tomato knife, as they’re a pain to cut. Once the avocado is sliced, place the strips in a clockwise circle and fill in the spaces between each slice with the slices of cherry tomatoes. Then, place the rice (it should be about 1/2-1 cup’s worth) on top of the veggies. Once the egg is ready, place your poached egg in a bowl of cold water for about a minute, then, atop the veggies. Sprinkle some salt and pepper, or drizzle balsamic vinaigrette for some extra tangy flavor!

This content was originally posted on Katie’s website. Check it out!



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