Bacon Avocado Quinoa Breakfast Bowl

Most people think of quinoa as a grain for lunch or dinner, but it actually is great for breakfast too! It’s filling, has protein and can go sweet or savory. I went savory here because I was craving a soft boiled egg.

I find that the way to a perfect soft boiled egg is to boil water, add the egg and cook for 6 minutes on medium high. Then, immediately place it in cool water that has a few ice cubes in it. Sometimes they are a little difficult to peel – running them under a gentle stream of cool water as you peel seems to help with that. I just love the easiness of a soft boiled egg over a poached egg and you still get the runny yolk!

This bowl is simple – sometimes I don’t have the patience to make something extravagant in the morning when I’m hangry.

Bacon Avocado Quinoa Breakfast Bowl
 
 
Serves: 2 servings
Ingredients
  • ½ cup quinoa
  • 1 tsp olive oil
  • 1 cup chicken stock
  • 2 cloves garlic, smashed
  • 2 eggs
  • 1 slice cooked bacon, chopped
  • ½ avocado, sliced
  • basil for garnish
Instructions
  1. In a small saucepan, add olive oil on medium high heat.
  2. Rinse the quinoa well under cool water.
  3. Toast the quinoa in the sauce pan for 1 minute.smashed garlic cloves, chicken stock and a pinch of salt. Bring to a boil and reduce the heat to low, cover and cook for 15 minutes.
  4. While the quinoa cooks, bring another sauce pan to a boil. Add the eggs, reduce heat to medium high and cook for 6 minutes. Place the eggs into a bowl with cold water and a few ice cubes.
  5. When quinoa is finished, remove garlic cloves and fluff with a fork. Separate into the two bowls.
  6. Top each bowl with bacon and avocado slices. Peel each egg and place one on top of each bowl, sprinkle with fresh basil and serve.
Notes
I like to add a little salt to the egg yolk after I break it before I mix everything together

 

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