“Exquisite Thai Breakfast: Coconut Rice Bowl with Poached Eggs & Spicy Mango Salsa”

Allergens

None (gluten-free)

Ingredients

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups water
• Salt, to taste
• 4 large eggs
• 2 ripe mangoes, diced
• 1 red chili, finely chopped
• 1 lime, juiced
• Fresh cilantro leaves, for garnish
• Toasted coconut flakes, for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, and 2 cups of water. Bring to a boil, then lower heat to simmer. Cook for about 18 minutes or until the rice is tender and all the liquid has been absorbed. Remove from heat and let it stand for 5 minutes with the lid on. While the rice is cooking, prepare the spicy mango salsa by combining diced mangoes, chopped red chili, lime juice, and a pinch of salt in a mixing bowl. Set aside to allow flavors to meld. To poach eggs, fill a wide, shallow saucepan with water and bring to a simmer. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for about 3 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside. To plate, scoop coconut rice into individual bowls, making a slight indentation in the center. Place a poached egg on top of each bowl of rice. Spoon the spicy mango salsa around the eggs and garnish with fresh cilantro leaves and toasted coconut flakes.

Chef’s Insight

The combination of coconut rice, spicy mango salsa, and poached eggs creates a harmony of flavors and textures that will delight your senses.

Notes

This recipe is gluten-free and can be easily adapted to vegetarian or vegan diets.