How are we midway through January and this our first post of 2018? We've gotta get blogging! This breakfast was so hearty and delicious... a savory breakfast indeed. The runny yolk from the provided a nice sauce for the quinoa, and the healthy dose of veggies gave it some extra crunch. I cooked the vegetables in white truffle oil, but regular oil will do. Any mixture of vegetables work. Yum!
Ingredients:
1/2 - 1 cup cooked quinoa
2 eggs
Mixture of cut vegetables: I used bell pepper, spinach, and mushrooms
Salt to taste
Directions:
1) Cook quinoa according to package directions.
2) Cook vegetables in light oil over medium heat until cooked through.
3) Poach two eggs: Break two eggs into a small bowl. Bring water to a boil in a pot. When boiling, turn off the heat and slowly pour the eggs into the water. Wait about 1.5-2 minutes until whites are cooked, but inside is still runny. Carefully pick up with slotted spoon and place in bowl with quinoa and vegetables. Sprinkle with salt if desired.
