Sorrel Rice Bowls with Poached Eggs

Name: Sorrel Rice Bowls with Poached Eggs
Yield: 4 Servings
Ingredients: 2 cups short-grain brown rice; Kosher salt; 1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale); ¼ cup olive oil; Freshly ground black pepper; 1 tablespoon distilled white vinegar; 4 large eggs; 1 large watermelon radish or 2 red radishes, very thinly sliced; 2 tablespoons fresh lemon juice, divided; ½ preserved lemon, flesh removed, peel finely chopped; 1 tablespoon chopped fresh dill, plus more for serving; 2 oz. feta, preferably sheep’s milk, crumbled; Hot sauce; Flaky sea salt (such as Maldon)

May 20, 2014

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Michael Graydon + Nikole Herriott

This “put an egg on it” dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.

Recipe notes