Pea Pesto And Poached Egg ~ Buddha Bowl

Pea Pesto And Poached Egg

1 cup cooked brown rice, warm or cold

White wine vinegar

1 egg

1 avocado, stoned, and sliced

For the Pesto

A large bunch of coriander

1/3 cup cashews, dry roasted in a pan 

1 garlic clove, peeled

3 tablespoons + 1 teaspoon olive oil (+)

Juice of lemon, to taste

Sea salt and black pepper

1 cup frozen petite peas

Pesto:  Place the coriander, garlic, olive oil, lemon juice, scrunch of salt, and a grind of black pepper in a food processor and blitz until a smooth paste forms.  Add the thawed peas and blend again, scraping the sides of the blender down so the ingredients are caught, until the ingredients form a medium thick  paste.

Stir 4 tablespoons of the pea pesto through the cooked brown rice and pile it into a bowl.

Heat a pan of water and add a scrunch of salt and a splash of white wine vinegar.  When it is a rolling boil, crack an egg into the water and cook it for 2 minutes for a soft poached egg, then remove it and place it on paper towel to drain.  Add the egg on top of the brown rice and alongside the avocado.