Savory Breakfast Bowl with Egg and Grain

2 servings

1 ¼ cup cooked brown rice (or other cooked grain of choice)

1 ½ tbsp maggi liquid seasoning

4 eggs

¾ cup cottage cheese or plain greek yogurt

½ cup mixed fresh herbs like dill and parsley

½ cup pickled onions

2 tbsp chili crunch / crisp oil

2 tbsp sesame seeds

pinch salt and pepper

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Assemble the bowl by layering the brown rice mixed with the maggi liquid seasoning at the bottom and then add the cottage cheese or greek yogurt on top plus the fresh herbs and pickled red onions.
Next, poach the eggs:
Fill a medium pot halfway with water and bring to a simmer over medium heat.
Turn to medium low (tiny bubbles just barely breaking through the surface) and then add 1 tsp vinegar and whisk vigorously.
One at a time, crack eggs into a small bowl, gently dropping into the water while slowly stirring water with a slotted spoon. Keep swirling the water gently to help the eggs form into little balls.
Set timer for 3 minutes for poached eggs with runny yolks. Cook longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and place on a paper towel lined plate.
Add poached eggs to the bowl and drizzle over chili crunch and sesame seeds. Finish with a pinch of salt and pepper