Eggs are my go-to for breakfast. They are very nutritious, very satisfying and have tons of nutrients and protein. Whether its scrambled or fried, we all usually get stuck making eggs the same way every day which can make them well, boring. It is fun to branch out and try a new preparation and completely change up the taste and routine without resorting to say a donut for something new and exciting
Recently I have been hooked on poached eggs. It is probably the healthiest way you can cook them, and its SO easy. I used to be intimidated by poaching until I had a little guidance by a friend. Thank goodness because now I will never go back! This is my latest and (I think) greatest breakfast bowl. This is filled with veggies, quinoa, eggs, and of course topped with avocado. Its especially easy and quick if you make a big batch of quinoa ahead of time and keep it in a glass container in the fridge.
Hope that you take the leap and dive into the poached egg breakfast bowl game. Its TOO GOOD to turn down
Enjoy and be sure to comment with your thoughts!
Ingredients for 2 servings: (use all organic when possible!)
1/4 cup cooked quinoa
1/4 small yellow onion
1/4 red bell pepper
1/4 canned drained chickpeas
1 handful of spinach
2 teaspoons white vinegar
1 TBL coconut oil
salt and pepper to taste
Cook quinoa according to directions and set aside. In a medium sized fry pan melt coconut oil on medium heat.
Chop onion and bell pepper into small pieces. Add onion to pan and let sit until fragrant, 1-2 minutes.
Add bell pepper pieces and chickpeas to pan. Cook 2-3 minutes stirring constantly.
Add quinoa, and stir to incorporate into veggie mixture. Once completely combined in pan add spinach. I like to keep my spinach on the crisper side, so I only keep it in the pan about 30 seconds, if you prefer more wilted spinach, keep in pan about 1 minute.
Remove from burner and set mixture aside.
Bring medium sauce pan about 3/4 full of water to simmer.
Add white vinegar.
Create a gentle whirlpool with a spoon in the simmering water.
Crack eggs one by one into a cup and tip each one gently into the spinning water.
Cook for 3 minutes.
While eggs are cooking place quinoa and veggie mixture into two bowls.
Remove egg one by one with a slotted spoon, letting all the excess water drip off the egg before placing it on top of veggie mixture.
Slice avocado on top and add salt and pepper as desired.
Eat with a loved one