Anytime Egg Plate

Anytime Egg Plate

  • Difficulty: very easy
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Anytime Egg Plate

This dish can be breakfast, lunch or dinner.  When it’s breakfast, I keep the flavours simple – olive oil, sea salt and a bit of pepper.  If it’s lunch or dinner, add herbs and spices to taste. This plate can be seasoned to the flavours of many cultures!  This plate is also a good gluten-free option. And, as a bonus, this meal is quick to clean up if you use the same pan for the eggs as you did for the veggies and rice.


  • 2 large eggs per person
  • ⅓ cup cooked brown rice person
  • ⅓ to ½ cup chopped vegetables per person
  • 1 tsp to 1 tbsp olive oil (or butter if you prefer)
  • ½ avocado, sliced per person


  1. In frying pan, saute ¾ cup fresh vegetables in olive oil until hot but still crisp.  Add cooked rice and a sprinkle of sea salt and ground pepper. Remove mixture from pan, cover with a lid and set aside.  (Because eggs cook quickly, this mixture will stay warm until eggs are cooked and you are ready to serve)
  2. Add a little more olive oil or butter to pan.  Add eggs and cook to desired doneness on each side if doing over easy eggs…(only a minute or so on each side if you like a runny yolk)
  3. Remove eggs, rice and veggies to a plate.
  4. Slice half an avocado, tomato, or other fruits

Variations:  If you don’t like over easy eggs, choosing scrambled, fried, poached or hard-boiled eggs would work too.  Use any vegetables or seasonings you like! Add chopped fresh herbs to kick up the presentation and elevate the dish to another level!

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