Poached eggs with avocado, spinach & crispy quinoa

A super healthy energy, protein and nutrient-filled vegetarian breakfast to kick-start your day.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Rinse the quinoa in a fine-meshed sieve, then cook it according to the packet instructions.
2. 2While 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. 3Once 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. 4Poach 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. 5While 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. 6Finally, 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.