Warm Jammy Egg Avocado Salad Bowl

Place the eggs in a small saucepan and add enough water to fully cover them by about 1 inch. Set over medium heat and bring to a gentle boil, then reduce slightly to maintain a steady simmer and cook for 7 minutes so the whites become tender and set while the centers stay softly custardy. Transfer the eggs immediately to a bowl of ice water using a spoon and let them cool for at least 5 minutes (this stops cooking and prevents grey yolks). Tap gently and peel under running water if needed for smooth shells.

Place the cooked brown rice in a small pan over low heat or in a microwave safe bowl. Add the olive oil and salt and warm just until the grains feel softly hot to the touch and lightly glossy, about 2 to 3 minutes on the stove or 60 to 90 seconds in the microwave. Stir gently with a fork to separate the grains so the base feels fluffy rather than compact (if the rice seems dry, sprinkle 1 tsp water before heating).

Cut the avocado in half lengthwise using a sharp knife, remove the pit, and slice the flesh while still in the skin. Scoop out the slices with a spoon and place in a small bowl, then toss gently with lemon juice and a pinch of salt. This light seasoning brightens the flavor and keeps the avocado creamy and green without browning (handle gently so slices stay intact).

Rinse and dry the greens thoroughly so the bowl does not become watery. Slice the cucumber into thin rounds, halve the cherry tomatoes, and finely slice the red onion so the texture stays delicate rather than harsh. Keeping vegetables evenly cut ensures balanced bites and a clean, fresh feel in the finished bowl.

Spoon the warm rice into the base of each serving bowl and spread slightly to create a soft bed. Arrange the greens, cucumber, cherry tomatoes, and red onion over the rice in sections, then place the avocado slices and halved jammy eggs on top so the golden centers remain visible. The gentle warmth of the rice will slightly soften the avocado and eggs, creating a cohesive, comforting texture.

Drizzle olive oil lightly over the bowl and sprinkle with sesame seeds, chili flakes, and flaky salt to taste. Serve with lemon wedges on the side so each bite can be brightened just before eating. When the egg yolk breaks and blends with the warm rice and vegetables, it creates a naturally glossy, creamy dressing across the bowl.