Pesto Bowl Topped with Soft Boiled Eggs

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


1/2 cup dry brown rice
4 large eggs
1 tbsp olive oil (or other cooking oil)
2 cups cremini mushrooms, sliced
1 cup cherry tomatoes
3 cups raw spinach
salt and pepper, to taste
1 cup fresh basil
1/4 cup pine nuts (or any nut or seed)
1/4 cup parmesan, freshly grated
1 clove garlic
2 tbsp olive oil
1 tbsp water
salt and pepper, to taste


1. Combine 1/2 cup brown rice with 1 cup water in a medium-sized pot. Bring to a boil, cover, and reduce to low heat. Simmer for 35 minutes, or until water has absorbed

2. Soft-boil eggs by placing them in a saucepan and covering with an inch of water. Cover saucepan and bring to a boil. Remove from heat and keep lid on for 4 minutes. Drain and rinse eggs under cold water.

3. Meanwhile, make pesto by combining all pesto ingredients in a food processor. Blend until ingredients form a paste/sauce. Adjust seasonings to taste and set aside.

4. Heat skillet over medium-high and add olive oil. Sauté sliced mushrooms for 3 minutes. Add tomatoes and continue to cook for 5 minutes. Finally, add spinach and sauté for 2 minutes, or until wilted. Season with salt and pepper while cooking. Set aside.

5. Serve brown rice into bowls and top with sautéed vegetables, dividing ingredients evenly between two bowls. Peel and slice softboiled eggs in half, and place on top of rice bowl. Add pesto and stir to combine. Enjoy immediately!


  • The pesto can be made with any nut or seed (pine nuts, hemp seeds, pumpkin seeds, walnuts, pistachios, etc.) If you’d like the pesto a little thinner, simply add an extra tablespoon of water or olive oil. Store-bought pesto can also be used!
  • Recipe is gluten-free and can be made dairy-free by swapping the parmesan with nutritional yeast
  • You can make this recipe with any whole grain. Feel free to experiment with different veggies and leafy greens
  • Eggs can be soft-boiled, poached, or fried – this dish is best with a runny yolk!