Everything Bagel Rice Bowl
Make the Everything Bagel Rice Bowl: buttery rice, wilted spinach, and runny egg finished with crunchy everything bagel seasoning.
Ingredients
- 1 1/3 cup water ($0.00)
- 1 cup long grain rice, rinsed until water runs clear ($0.30)
- 5 Tbsp salted butter, divided ($0.75)
- 1/2 tsp salt ($0.01)
- 1 yellow onion, small dice ($0.41)
- 2 cloves garlic, minced ($0.24)
- 8 oz fresh spinach* ($1.30)
- 2 large eggs ($0.92)
- 1 tsp Everything Bagel seasoning plus more for garnish ($0.16)
Instructions
Step 1: Cook the rice
Place the rinsed long-grain rice into a pot with 1 1/3 cups of water, 1/4 teaspoon salt, and 2 tablespoons of butter. Cover, bring to a gentle boil, then uncover to let the surface steam for about 3 minutes. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let the rice rest, covered, for 10 minutes; then lift the lid so the steam can escape and the grains settle into a tender, separate texture.
Step 2: Brown butter and sauté aromatics
Melt 2 tablespoons of butter in a shallow pan over medium heat until the dairy solids turn golden and fragrant, then add the small-diced yellow onion. Sauté the onion until translucent, about 3 minutes, stirring so the fond melds with the browned butter. Add the minced garlic and cook for another minute until soft and aromatic, the garlic turning satin and glossy but not browned.
Step 3: Wilt the spinach into the aromatics
Add the fresh spinach to the pan with the remaining 1/4 teaspoon salt and toss gently, letting the leaves collapse and become glossy from the butter. Sauté until the spinach is evenly wilted, about 3 minutes, with visible ribbons of softened leaves and tiny flecks of garlic clinging to the stems.
Step 4: Cook eggs nestled in the greens
Smooth the surface of the wilted spinach and create two shallow indentations. Crack each egg into a small bowl and slip them into the indentations so the whites spread and the yolks remain centered and domed. Cook, uncovered, until the egg whites are set and opaque but the yolks still sit slightly runny, creating a glossy contrast against the matte greens.
Step 5: Finish the rice with butter and seasoning
Fluff the rested rice with a fork so each grain puffs and separates. Dice the last tablespoon of butter and scatter the cubes across the hot rice so they melt into little glossy pools. Sprinkle in the everything bagel seasoning and fold gently until the rice takes on tiny sesame, poppy, and onion flecks, the grains turning shiny and lightly seasoned.
Step 6: Plate and garnish the bowls
Divide the finished rice between two clean white bowls, forming a soft, even bed. Top each mound with a generous portion of the wilted spinach and gently lift each cooked egg onto the greens so the yolk faces up. Finish with a final scatter of everything bagel seasoning across rice, greens, and egg for contrast and crunch, then serve immediately for the warm, runny-yolk experience.
Notes
- Rinse rice until water runs clear to avoid gummy texture.
- Keep rice and spinach stored separately to preserve texture.
- Brown the butter carefully; watch the solids so they do not burn.
- Crack eggs into small bowls before adding to the pan to avoid shells and ensure even placement.
- Use a fork to fluff rice and fold in everything bagel seasoning gently.