Author : chef ssentongo Geoffrey

Here’s a delicious Mushroom and Brown Rice Hash with Poached Eggs recipe:

Ingredients

1. 1 cup cooked brown rice (cooled)
2. 2 cups mixed mushrooms (button, cremini, shiitake), sliced
3. 2 tablespoons olive oil
4. 1 small onion, diced
5. 2 cloves garlic, minced
6. 1 teaspoon dried thyme
7. Salt and pepper, to taste
8. 4 eggs
9. Optional: chopped fresh parsley or chives for garnish

Instructions

Step 1: Prepare the Hash

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until tender, about 5 minutes.
4. Stir in cooked brown rice, thyme, salt, and pepper.

Step 2: Shape the Hash

1. Press the rice-mushroom mixture into a flat layer.
2. Cook for 2-3 minutes or until lightly browned.

Step 3: Poach the Eggs

1. Bring a medium saucepan of water to a simmer.
2. Crack an egg into the water and cook for 3-4 minutes or until set.
3. Repeat with remaining eggs.

Step 4: Assemble and Serve

1. Slice the hash into wedges.
2. Top each wedge with a poached egg.
3. Garnish with chopped fresh parsley or chives, if desired.

Tips and Variations

1. Use leftover cooked rice and mushrooms.
2. Add diced bell peppers or spinach for extra flavor.
3. Substitute eggs with avocado or tofu for a vegetarian option.
4. Serve with toasted bread or a side salad.

Nutrition Information (per serving)

1. Calories: 320
2. Fat: 14g
3. Saturated Fat: 2g
4. Cholesterol: 180mg
5. Sodium: 250mg
6. Carbohydrates: 35g
7. Protein: 15g

Enjoy your delicious and nutritious Mushroom and Brown Rice Hash with Poached Eggs!