SMOKED SALMON BREAKFAST BOWL WITH A 6-MINUTE EGG

It's only in the past few years that I've grown to love breakfast. Maybe it's the freelancer's life, which allows me to have more leisurely mornings. Or it could be that my taste buds have changed with age. Whatever it is, something's different. When I was younger, I barely tolerated breakfast. Hot oatmeal was all I could manage and that's what I ate most days. Everything else bored me (I know, hot oatmeal doesn't seem that interesting, but think of all the fun things you can put on top). I figured it'd be best to tame any hunger and just get to lunch, where I could sink my teeth into the giant sandwiches my dad packed for me.

The only breakfasts that excited me were ones served on the weekend. Most Sunday mornings, my father and I would head to the local Jewish deli to pick up bagels, cream cheese, and white fish salad. On special occasions, smoked salmon was thrown into the order. Home we'd go to schmear bagels and read the New York Times. Every time I visit my parents and my dad offers to get bagels, I try to play it cool. "Sure, I guess I could go for an Everything." But inside I'm doing a little happy dance. Bagels and lox and the New York Times... my favorite way to start the day.

Sorry, I got distracted by the thought of bagels. So, this bowl was inspired by my love of smoked salmon. I was thinking about all the breakfast bowls I've been seeing around the interwebs and how I rarely come across ones topped with cured fish. I used the opportunity to try my hand at my first six-minute egg, which came out perfectly (if I may say so). This is one of those meals that can hold you over from breakfast to dinner. Between the protein and the potatoes and rice and sautéed veggies, it'll leave you holding your belly.

SMOKED SALMON BREAKFAST BOWL WITH 6-MINUTE EGG

SERVINGS
Makes 2 bowls

INGREDIENTS
1 cup brown rice
5 baby red potatoes, quartered
8 oz. smoked salmon
1/2 cup sliced mushrooms
2 cups fresh spinach leaves, washed and dried
2 eggs
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon smoked paprika
1 tablespoon chopped parsley
Butter
Salt
Pepper

DIRECTIONS
1. Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
2. Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking. 
3. Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given the a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste. 
4. Add 4 cups of water to medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.
5. Whisk together mayonnaise, lemon juice and smoked paprika until throughly combined. Season with salt, to taste.
6. To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls. Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.