Cilantro Rice Bowl With Poached Eggs And Greens

Ingredients

1 cup unseasoned rice vinegar

1 1/2 teaspoons kosher salt

1 teaspoon sugar

1 clove garlic, thinly sliced

2 small Scotch-bonnet or habanero peppers, sliced into thin rings

1 cup long-grain white rice

1 tablespoon extra-virgin olive oil

Kosher salt

1/4 cup chopped fresh cilantro leaves

1 tablespoon fresh lime juice

4 large eggs

1 1/2 cups watercress, baby arugula, or other spicy greens

4 radishes, thinly sliced

1 scallion, thinly sliced

Grenadine Sea Salt Canouan Blend nutmeg-cinnamon sea salt (optional, see Cook’s Note), for serving

Preparation

For the Pepper Vinegar: Combine vinegar, kosher salt, sugar, garlic, and peppers in a glass jar. Cover and refrigerate overnight, or up to 1 month.

For the Rice Bowl: In a saucepan, bring rice, oil, 1 1/2 cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls.

Crack eggs into a bowl. Fill a medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.

Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve.