Grain Bowls and Soft-Boiled Eggs With Avocado + Kimchi 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

A soft-boiled egg, with its irresistibly runny yolk, is a great foil for big, bold flavors 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 either in the microwave or in a buttered skillet set over medium-low heat.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 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
  • Kosher salt
  • 1 small handful fresh cilantro leaves, finely chopped

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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).

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.

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.

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.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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