Poached Eggs Over Rice Recipe

This was a perfectly poached egg that slid off to the side, then broke when I scooted it back to the middle. I swear!

Thank you to Erica for recommending this recipe found on 101cookbooks.com. It's surprisingly flavorful. The egg makes sort of a dressing and the red pepper flakes add a little kick. I had everything except rainbow chard, which I picked up for $2.29. Serves four.

Ingredients
1 T olive oil
1/2 onion, chopped
2 pinches salt
Pinch crushed red pepper flakes
3/4 cup organic extra firm tofu (optional), 1/4" dice (I hate tofu, didn't use)
1 small clove garlic, chopped
2-3 cups dark leafy green, deveined, and finely chopped
2-3 cups pre-cooked whole grain rice (I used 2/3 brown rice and 1/3 wild rice)
4 good quality eggs

Directions
Fill a wide-mouthed saucepan with 3-4" water and bring to a simmer

Warm the olive oil in a large skillet over medium high heat. Stir in the onion, salt, and crushed red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu and brown a tad (if using). Stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stire in the pre-cooked rice and saute until hot. Remove from heat and set aside. Season to taste.

Gently crack an egg into a ramekin (or mug in my case), carefully slip into a mesh strainer over your sink - some of the whites will run through and strain off. This minimizes the fly-away whites you normally get. Carefully slide the egg back into the ramekin/mug. Lower down into the simmering water and let the egg slip out. Let it simmer for a few minutes, past the poit when the white have become opaque. If you like a loose yolk, cook for less time. Remove egg with a strainer or slotted spoon and serve it atop some rice. Repeat process with remaining eggs.