Name: Turkey and egg breakfast bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup long-grain white rice; 2/3 cup water; 8 oz 99% lean ground turkey; 2 oz fresh baby spinach; 1 tbsp extra virgin olive oil; 1 large egg; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp hot sauce; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, the 2/3 cup of water, and a small pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
While the rice simmers, heat two-thirds of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey, garlic powder, onion powder, remaining salt, and black pepper. Cook, breaking the meat into small crumbles, until cooked through, about 6 to 8 minutes. Done when meat is no longer pink, 165°F.
Add the spinach and the 2 tbsp of water to the skillet with the turkey. Toss frequently until the leaves are wilted and the water has evaporated, about 2 minutes. Transfer the turkey mixture to a bowl and wipe out the skillet.
Heat the remaining olive oil in the same skillet over medium heat. Crack the egg into the pan and cook until the white is set but the yolk is still runny, about 3 minutes. Fluff the rice with a fork. Done when egg white is opaque and firm, 145°F.
Scoop the rice into a large bowl. Top with the turkey and spinach mixture, then place the fried egg on top. Finish with a few dashes of hot sauce.

Nutrition

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Instructions

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