We are all looking for that healthy, quick, but satisfying breakfast. One where we don’t say “bleh, this sucks”, and either A.) Skip breakfast all together or B.) Eat each and every bite with a face of disgust. We all deserve a nice, yummy, healthy, fun to eat and easy to make breakfast in the morning. This one especially, because all of these ingredients combined, will leave you feeling full all the way until lunch. Come 10:30 am, you will not be cursing that crappy bowl of cereal, because it did not fill you up!
Now Poached eggs have always intimidated me. My Nana used to make a perfect poached egg, because she has a special pan with it and the cute little cups. Not me. I prefer to make them the rustic way. First, you need to heat some water in a saucepan, not to a boil…just to a simmer. Then crack your egg into a 1/3 measuring cup. Take a long spoon, and make a whirlpool with the water stirring quickly. Pour the egg into the whirlpool, so it wraps around itself with the water. Take a slotted soon after a minute, and remove it when you have the consistency you want. Super easy! Many people say to add vinegar, but in my experience, you don’t really need it.
After you cook the quinoa according to directions, slice all of the veggies, cook the egg, and crumble the feta on top. Drizzle olive oil, add salt and pepper, and voila! Breakfast of champions.
- 1 cup cooked quinoa
- 1 whole tomato
- 1 whole avocado
- 1/4 cup feta cheese
- 1 cage free organic egg
- 1/4 cup green onion
- 1 tbsp extra virgin olive oil
- cook quinoa according to package
- while quinoa is cooking, slice and dice your veggies, and poach the egg
- place the quinoa into a bowl, place ingredients on top of the quinoa
- drizzle olive oil, and sprinkle salt and pepper to taste