Salsa Verde Breakfast Rice Bowls with Jammy Eggs
Warm rice bowls with salsa verde, jammy eggs, and quick toppings that make breakfast feel like a win.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 3 · Difficulty: Easy · Rating: 4.9/5 (606 reviews)
INSPIRED BY
Breakfast bowls inspired by salsa verde huevos and rice, built for leftover rice and quick pantry add-ins.
Story
Leftover rice is one of those quiet kitchen gifts. When I have it, I skip the scramble and build a bowl instead. The salsa verde does the work, it is tangy, a little spicy, and it ties everything together. If you keep beans in the pantry, you are basically five minutes from a very good morning.
By Casey
Ingredients
- 1 cup cooked rice (white or brown)
- 3 large eggs
- 1/2 cup salsa verde
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 avocado, sliced
- 2 tbsp crumbled cotija or feta
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 tbsp chopped pickled jalapeños (optional)
- 1/4 tsp kosher salt
Instructions
- Bring a small pot of water to a gentle boil. Add eggs and simmer 7 minutes for jammy yolks, then chill in cold water and peel.
- Warm the rice in a microwave or small skillet until hot.
- Warm salsa verde, beans, and corn together in a small pan just until heated through. Season with a pinch of salt.
- Divide rice among bowls and spoon the salsa verde mixture over the top.
- Halve the eggs and add to each bowl. Top with avocado, cotija, lime juice, and cilantro.
- Finish with pickled jalapeños if you like, and eat while everything is warm.
Chef Tips
- Use leftover rice, it makes breakfast feel effortless.
- For jammy eggs, aim for 7 minutes in gently boiling water.
- Warm the salsa verde briefly so it coats the bowl like a sauce.
Cook's Notes
- If your salsa verde is salty, wait to season until after you warm it.
- Swap black beans for pinto beans, both work.
- Add shredded lettuce or chopped tomatoes if you want more crunch.