Huevos escalfados con aguacate, espinacas y quinoa crujiente

Ingredientes

• 1 tablespoon quinoa
• 1/2 avocado
• 3.5 ounces fresh spinach ((about 1 bag))
• 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)

Preparación

1. 1

   Rinse the quinoa in a fine-meshed sieve, then cook it according to the packet instructions.

2. 2

   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.

3. 3

   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.

4. 4

   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!)

5. 5

   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.

6. 6

   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.