GRAIN BOWLS AND SOFT-BOILED EGGS WITH AVOCADO AND KIMCHI

A soft-boiled egg, with its irresistibly runny yolk, is a great foil for big, bold flavours and it also acts as its own kind-of sauce. Served on top of cooked grains with big pieces of avocado, chopped kimchi and a simple dressing made with the juice from the kimchi jar, this dish is a wonderful and easy meal for any time of day.

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.

Serves: 4

4 large eggs 4 cups (1 L) cooked grains, such as brown rice and quinoa Flesh of 1 ripe avocado, thinly sliced 1 cup (250 mL) drained cabbage kimchi, finely chopped, plus 3 tbsp (45 mL) juice from the jar 3 tbsp (45 mL) mayonnaise Kosher salt 1 small handful fresh cilantro leaves, finely chopped

1. Bring a medium saucepan of water to a boil over high heat, then reduce the heat to mediumlow. 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. 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 over the bowls and sprinkle each one with some cilantro. Serve right away.