About the Dish

3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
1 small Onion
3 ounces Greens
1 clove Garlic
3/4 pound Summer Squash
2 small Farm Eggs
Per Serving
Calories 477
Total Fat 15 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 9 g
Cholesterol 187 mg
Sodium 566 mg
Total Carbohydrates 70 g
Dietary Fiber 7 g
Sugar 9 g
Protein 13 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.


In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat; keep covered until ready to serve.
While rice cooks, prepare your mise en place: Peel onion, and cut into 1/4-inch dice. Crush and peel 1 garlic clove; push clove through a press, or mince it. Trim ends from squash; quarter squash lengthwise, and slice crosswise into 1-inch pieces. Remove greens stems and finely chop: finely chop leaves, keeping them separate from stems.
Place a large sauté pan over medium heat, and add 1 tablespoon olive oil. Add onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook until onion is soft and sweet tasting without much color, 2-3 minutes. Add garlic and cook 30 seconds, stirring to prevent any browning. Add squash and cook, stirring occasionally, until they start to soften, 5-6 minutes.
Throw greens leaves in pan, cover with lid and remove from heat.
When rice has finished cooking, place a small sauté pan on a cold burner. Add remaining 1 tablespoon olive oil to pan. Crack eggs into pan, taking care to not break the yolk. Turn on the burner to low heat. Sprinkle each egg with 1 pinch PeachDish Salt. Cook eggs until whites are cooked but the yolk is still runny, 3 to 4 minutes.
To serve, divide rice between 2 plates. Stir vegetables in sauté pan to incorporate the greens, and divide between 2 plates. Use a spatula to loosen eggs from pan, and place 1 egg on top of each portion of rice and vegetables. Enjoy!