While technically a 2-pot dish (one for rice, one for everything else) this dish is not at all fussy and comes together in about 20 minutes; most of which is waiting for the rice. The ingredient list is short and except for the rice, there’s really no need to measure anything. The wilted greens are warm and comforting while the avocado provides cool, creamy delight (is there really any other way to describe an avocado?!). I like my egg yolks to be slightly runny so when I tear into them they create a gooey sauce that runs into the rice and combines with the soy-sesame ‘sauce’ to create the most rich, salty, nutty bite that just makes me want to shovel the entire bowl into my mouth as quickly as possible. Since hearty greens are about the only thing growing locally right now, and avocados seem to be on super sale, this is the perfect dish to highlight the two.
This is from a Reader Recipe out of a Sunset Magazine from a few years back (May 2013 to be exact). The original recipe calls for a bell pepper of any color but I tend to leave it out because I usually make this dish when we’re limited on ingredients and I don’t want to hit up the store but somehow there never seems to be a shortage of greens and if I hide the last avocado in the back of the fridge, everyone is rewarded with a delicious dinner. If you need a little color (and spice), squirt on a few circles of Sriracha around the finished bowl. Just don’t over think it. It’s a delicious, simple dish that you’ll come back to time and time again.