Ingredients
What you need
- 6 eggs
- 2 pouchs microwave basmati rice
- 500g chestnut mushrooms
Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Japanese-inspired breakfast bowls with glossy miso mushrooms, spinach, warm rice, jammy eggs, spring onions, and sesame.
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Ingredients
large non-stick frying pan, small saucepan, knife, chopping board, grater, small bowl
Method

Thickly slice the chestnut mushrooms, finely slice the spring onions, and cut the lime into wedges. Stir the white miso paste, soy sauce, juice from half the lime, and 3 tbsp water in a small bowl until smooth.

Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool under cold running water until comfortable to handle.

Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the mushrooms in an even layer and cook for 7 to 8 minutes, stirring occasionally, until their moisture has cooked off and the edges are golden.

Microwave the rice pouches to pack instructions, or break the rice up directly in the pan if the packet allows hob heating. Add the baby spinach to the mushrooms for 1 minute until just wilted, then fold in the warm rice.
If cooking the rice in the pan, add 2 tbsp water and cover for a minute so the grains steam rather than stick.

Pour the miso soy sauce over the rice and mushrooms, then toss for 1 to 2 minutes over a medium heat until glossy and evenly coated. Peel and halve the eggs while the rice finishes.

Divide the miso mushroom rice between four bowls. Top each with egg halves, spring onions, sesame seeds, and a squeeze of lime. Serve straight away while the rice is warm.
Contains
Egg, Gluten, Sesame, Soya