Mushroom and Rice Brunch Bowl with Poached Egg, Bacon, Feta, Dill, and Parsley

First, cook the bacon in a pan over low heat, cooking it low and slow and turning frequently until crispy. Once done, remove the bacon from the pan. Turn the heat up to medium-high and cook the white mushrooms and oyster mushrooms in the same pan until tender.

While the mushrooms are cooking, prepare the poached egg. Fill a separate pan with a few inches of water and bring it to a soft boil. Crack an egg into a ramekin. Add a splash of vinegar to the boiling water and swirl the water gently. Carefully lower the egg into the swirl and cook for 3-5 minutes, or until the whites are fully set. Remove the poached egg with a slotted spoon.

To assemble the bowl, take a scoop of cooked brown rice (prepared in advance, perhaps in a pressure cooker) and place it in a bowl. Add the cooked mushrooms, crispy bacon, and the poached egg on top. Finish the bowl with a sprinkle of crumbled feta, fresh parsley, and dill. Add a little drizzle of olive oil, and season with black and red pepper to taste.