Buddha Bowl with Poached Egg

  • Cook time: 30 min

Nutritional Information


4 oz
Potatoes, cut into 2 cm cubes, golden fried, cold
1 oz
Pickled onions, prepped
7 oz
Cous cous, cooked, cold
1 oz
Brocolinni, blanched and cooled
1/2 oz
Carrots, finely shaved
1/2 oz
Beets, finely shredded
1 1/2 oz
Avocado, sliced
Egg, poached
2 fluid ounce
Sesame vinaigrette, prepped
1 sprig
Sesame Vinaigrette Preparation:
2.5 fluid ounce
Olive oil
2 tbsp
Rice wine vinegar
2 tsp
Sesame oil
2 tsp
Pickled Onions Preparation:
2 oz
Red onion, thinly sliced
2 fluid ounce
White wine vinegar


  1. Sesame Vinaigrette Preparation:

  2. In a stainless steel bowl using a whisk, blend all of the ingredients together until completely incorporated.

  3. Transfer the sauce to a food grade container and store in the refrigerator.

  4. Pickled Onions Preparation:

  5. Place the red onions and the white wine vinegar into a stainless steel mixing bowl.

  6. Leave the onions in the vinegar for 20 minutes, stirring them half way through.

  7. After 20 minutes, strain the onions and allow them to drain well.

  8. Place the onions in a container, cover and place in the fridge until you need them.

This recipe was made with:

Burnbrae Farms Shell Eggs

The classic. Available in all sizes from Peewee (under 42 g) to Jumbo (over 70 g).

Learn More

Tips: Shell Eggs

To avoid over mixing custard-style desserts such as crème brulée, beat eggs in a separate bowl and gently incorporate into your custard mixtures.

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