Elegant Thai Brunch Oasis: Coconut Rice Bowl with Poached Eggs and Spicy Herb Salad

Allergens

Egg, Fish Sauce (Fish)

Ingredients

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 3/4 cups water
• 2 large eggs
• 1/2 cup fresh basil leaves, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup mint leaves, roughly chopped
• 1/2 cup green onions, thinly sliced
• 2 tbsp lime juice
• 1 tsp fish sauce
• 1 tsp sugar
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until the liquid is absorbed and the rice is tender. Set aside.
2. Fill a small saucepan with water and bring it to a gentle simmer. Crack eggs into separate bowls, then gently slide them into the simmering water. Cook for 3 4 minutes, or until desired yolk consistency is reached. Remove with a slotted spoon and set aside.
3. In a large bowl, combine basil, cilantro, mint, green onions, lime juice, fish sauce, sugar, salt, and pepper. Toss well to mix.
4. Divide coconut rice between two bowls. Top each with a poached egg, then spoon the herb salad over the eggs. Serve immediately.

Chef’s Insight

The combination of creamy coconut rice, tender poached eggs, and zesty herb salad creates a delightful contrast of flavors and textures that will leave your guests craving more.

Notes

Feel free to adjust the spiciness of the herb salad according to your preference. - If desired, garnish with a sprinkle of sesame seeds or crushed peanuts for added texture and flavor.