Rice bowl with braised leek & Brussels sprouts

Method

Preheat the oven to 180°C.
Trim and halve the leek horizontally and gently wash between the layers. Dry thoroughly and cut each piece in half vertically so they will fit neatly into your pan. Heat the olive oil in a heavy based, oven proof 26cm frying pan, until smoking hot. Reduce the heat slightly and place the leek pieces, cut side down into the oil and fry until coloured. Turn the leeks over and repeat. Pour in the hot stock and let it bubble.
Meantime mix together the miso paste with ½ cup boiling water. Stir in honey, soy sauce, sesame oil and chilli flakes. Add this to the stock.
Transfer the frying pan to the oven. Cook uncovered for 20 minutes. Carefully remove the pan from the oven. Lift the leeks out of the liquid and keep warm, saving the liquid to drizzle over the top when serving.
While the leeks are cooking wash and trim the Brussels sprouts. Slice each in half through the stem and place in a bowl. Toss through a little olive oil, garlic. Season with salt and pepper. Place the sprouts cut side down in a single layer on an oven tray. Roast for 20 minutes until caramelised and golden.
Bring a small pan of lightly salted water to the boil. Gently lower in the eggs, using a slotted spoon. Boil for 5 minutes. Have another bowl filled with cold water and some ice. Lift the eggs out of the boiling water and into the cold ice bath. When cool enough to handle, peel off the shell. (Doing this under the cold water makes it easier to peel).
 
To assemble:
Fill the base of 2 bowls with the brown rice. Top with vegetables and halve an egg into each bowl. Scatter with fresh herbs and seeds.