| Did a friend forward this to you? Sign up here. Egghead I'm perpetually behind in my correspondence, but I do read everything that comes in, generally as it comes in. Just the other day I received a kind but pleading request from a reader: "Won't you please, occasionally find simple, easy-to-make, quick recipes?" The subjects of ease and speed come up a lot in my conversations with colleagues and editors. What I think of as "easy" may not be "easy" for my cousin or best friend or neighbor or you. We all have different definitions for ease! And I'm a pretty efficient cook, thanks to my years in restaurant kitchens, so I often have to check myself when I use the word "quick." But I think this recipe — really more of a formula — from author Julia Turshen, checks a lot of boxes. These grain bowls, with soft-boiled eggs, avocado and kimchi: ☑️ Contain fewer than 10 ingredients ☑️ Take just 30 minutes to prepare ☑️ Rely mostly on pantry staples ☑️ Could make good use of leftovers ☑️ Are very adaptable, as I'll outline below  | Today's recipe |  Photos by Deb Lindsey For The Washington Post | Grain Bowls and Soft-Boiled Eggs With Avocado and Kimchi - Don't eat eggs? >> Substitute a can of chickpeas or tuna or other seafood, or a block of silken tofu, cubed.
- Using leftover rice, steamed buckwheat, couscous, quinoa or freekeh will make this recipe especially quick. >> Or, cook 1 to 2 cups of grains according to package instructions.
- No avocado? >> How about cherry tomatoes, cucumbers or bell peppers?
- Out of kimchi? >> Use sauerkraut or any kind of pickles instead.
- Dislike mayonnaise? >> Use olive oil to make a vinaigrette instead of a creamy sauce.
- If you don't like the flavor of cilantro >> use any other tender herb, or skip it.
Make Ahead: The grains and kimchi dressing can be made a few days in advance. Store in covered containers in the refrigerator and warm the grains before serving either in the microwave or in a buttered skillet set over medium-low heat. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Total time: 30 mins Ingredients - 4 large eggs
- 4 cups cooked grains, such as brown rice and quinoa
- Flesh of 1 ripe avocado, thinly sliced
- 1 cup drained cabbage kimchi, finely chopped, plus 3 tablespoons juice from the jar
- 3 tablespoons mayonnaise
- Salt
- 1 small handful fresh cilantro leaves, finely chopped
Steps1. Bring a medium saucepan of water to a boil over high heat, then reduce the heat to medium-low. Gently add the eggs; cover and cook for 6 minutes (it's best to set a timer). 2. Once the time's up, use a slotted spoon to transfer the eggs to a colander and rinse them under cool tap water to stop them from cooking. Tap the eggs on a work surface and peel them. 3. Divide the cooked grains among individual bowls. Evenly divide the avocado and kimchi among them, then place one egg on each portion. Break it open or allow your guests to break their own. 4. Whisk together the juice from the kimchi jar and the mayonnaise in a small bowl. Season lightly with salt. Drizzle the mixture over the bowls, sprinkle each with some cilantro and serve. From cookbook author Julia Turshen. Tested by Kara Elder. Nutrition information per serving: Calories: 430; Total Fat: 21 g; Saturated Fat: 4 g; Cholesterol: 195 mg; Sodium: 350 mg; Carbohydrates: 50 g; Dietary Fiber: 7 g; Sugars: 2 g; Protein: 13 g.  | Dessert | 🎧 Amanda Gorman reads Tracy K. Smith.
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