If you need inspiration for a super healthy, protein filled breakfast this morning, why not try this delicious recipe by HIF foodie, Helen Schofield. This dish combines poached eggs with fresh avocado, spinach and crispy quinoa, so it's crammed full of healthy goodness. Yum!
Helen also told us: "What made this for me were the lovely toppings. Lots of chopped, fresh parsley, a heavy sprinkle of crunchy fried quinoa and a generous drizzle of best quality olive oil. Lovely! And a note about the quinoa just in case you’re not familiar with it. Quinoa = highly nutritious, protein packed, gluten-free ancient grain originally from high in the Andes. Apparently it’s got all 8 essential amino acids, it’s high in fibre and it’s a good source of iron, calcium, magnesium and vitamin E, a powerful antioxidant. I know there’s only a little quinoa on top of this dish but still … it feels good to know all this!"
- approximately 1 tablespoon of quinoa
- half an avocado
- 100g (3 & a half oz) bag of fresh spinach
- 4 eggs (2 per person)
- a large handful of fresh parsley, chopped
- olive oil for drizzling
- your choice of toast or crusty bread to serve (optional)
- Rinse the quinoa in a fine-meshed sieve, then cook it according to the packet instructions.
- While the quinoa is cooking, put another pot on to boil for the eggs, slice the half avocado into slices widthways and chop the parsley.
- Once it's cooked, drain the quinoa well, then put it back into the pan with the lid on for a few minutes to dry out. Meanwhile, rinse the spinach, then tip it into a pan and wilt it over the heat for a couple of minutes. Then fry the quinoa in a drizzle of olive oil for a few minutes, stirring every now and again, until nice and crispy.
- Poach the eggs to your liking, two at a time (2-4 minutes depending on how soft/firm you like them - see here for poaching tips!)
- While the eggs are poaching, begin to assemble the dish: Squeeze excess water out of the spinach by squeezing it with a spoon in the bottom of a sieve, then place half on each plate along with half of the fanned-out avocado. Remove the eggs from the water with a slotted spoon and also add to the plate.
- Finally, sprinkle some of the crispy quinoa and chopped parsley over each plate and drizzle with a little olive oil. Enjoy by itself or with your toast or crusty bread
The inspiration for this recipe came from a similar breakfast I had at Il Lido Italian Canteen
in Cottesloe, Western Australia. Nice cafe!
Use the freshest, best quality free-range eggs you can get.
This is a super easy recipe, but a bit tricky to get everything together and on the plate at the same time. I would advise preparing everything else and making sure the last thing you do is the eggs so that they end up as you like them and don't get cold!