1 cup uncooked long grain brown rice
1 tablespoon olive oil
1/4 teaspoon sea salt
4 slices turkey bacon
1/2 cup shredded Italian cheese blend
1 tablespoon snipped fresh chives, optional
Bottled hot pepper sauce or crushed red pepper, optional
Ground black pepper, optional
In a medium saucepan bring the water to boiling. Add rice, oil, and salt. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes; fluff with a fork. Divide rice among four serving bowls.
Meanwhile, place bacon strips in an unheated large skillet over medium heat. Cook until crisp, turning once or twice, about 5 minutes; drain well on paper towels. Crumble and set aside.
Fry eggs in the same skillet until whites are set and yolks are desired doneness (about 4 1/2 minutes for over-easy; about 5 1/2 minutes for over-hard). Carefully place one egg on top of the rice in each bowl; top with crumbled bacon, cheese, and, if desired, chives.
If desired, serve with hot pepper sauce or crushed red pepper.
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