Poached egg and arugula rice bowl with harissa

Hot sauces Armenian cuisine

After eating holiday leftovers for days my husband and I needed a change of pace. So I looked around the kitchen to see what we had on hand and put together this breakfast-for-dinner gem. My daughter and I trekked out to the garden with my headlamp in place and picked some fresh arugula, which grows like weeds this time of year. Light and tasty- it was the perfect alternative to the heavy meals we had been eating all week. We always get local farm fresh eggs and this recipe really lets your eggs shine. The nice thing about this recipe is that the opportunities are endless: You can add a layer of sautéed mushrooms and garlic or swap out the harissa for homemade arugula pesto! Perhaps even use sautéed kale in place of the arugula. Go ahead, have fun with this one.