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Poached Egg with Rice and Edamame

  • Servings: 1
Poached Egg with Rice and Edamame

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1 Tbsp extra-virgin olive oil
  • 1 sliced clove garlic
  • Pinch red pepper flakes
  • 2 cups chopped kale
  • 1/2 cup thawed frozen edamame beans
  • Coarse salt
  • 3/4 cup cooked brown rice
  • 1/4 cup shredded red cabbage
  • 1 large egg


  1. In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.

  2. In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.

Reviews (2)

  • LWhite83 21 Mar, 2013

    Poached egg was fabulous! I was missing my eggs over the past two weeks and this was a fantastic way to showcase it. Really yummy and quick.

  • vegantobe 15 Feb, 2013

    There's a discrepancy here on Day 16 between the magazine and online. Lunch in the magazine for Day 16 is Acorn Squash. If you follow on line, you get Poached Egg and Edamame twice on Day 16. Now about the recipe... Loved loved loved it!!! I was leery about the poached egg in this recipe, but it added creaminess from the yoke and texture from the egg. I will definitely be eating this again. Yummy!

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