Eggs are better with carbs, and they’re particularly good with grains like rice, farro, and quinoa, which can soak up a runny yolk. The herby-green grains here are good for more than just breakfast, though you could pair them with sautéed fish, skin-on chicken breasts, and almost any roasted vegetable (such the Cumin-Roasted Carrots on page). To make a big batch and eat from it all week, simply stir the herb sauce into a pot of grains while they’re still warm; start with 2 tablespoons of sauce for every cup of cooked grain, and go up from there.
Ingredients
- 1 cup cooked rice, quinoa, farro, or other grain
- 2 tablespoons Roasted Garlic–Herb Sauce
- Kosher salt
- 2 tablespoons olive oil
- 1 large egg
- Freshly ground black pepper
- Hot sauce, for serving
How to Make It
- Combine the grains and herb sauce in a medium nonstick skillet and set it over medium-low heat. Cook, stirring occasionally to distribute the herb sauce, until the grains are warm and have come back to life a bit, 1 to 2 minutes. Taste the grains, add a little kosher salt if desired, then transfer to a bowl or plate.
- Add the olive oil to the skillet and raise the heat to medium-high. When the oil begins to shimmer, crack the egg into the skillet and give it a sprinkling of kosher salt. Cook the egg until the white is opaque around the perimeter but still translucent near the yolk, about 1 minute. Carefully tilt the pan slightly toward you, just enough to make the oil pool in the front edge of the pan. Spoon the hot oil over the translucent parts of the white, avoiding the yolk as best you can, until the white is set, about 1 minute. Use a slotted spatula to transfer the egg to the rice. Top the egg with a few grinds of black pepper and eat with hot sauce.
