Staying true to the original Urban Tastes, I'm going to do a weekly recipe here on the blog. Of course I still love to cook and in fact, am enjoying it more again now that it's not so intense. I've been eating a lot of eggs lately so that seems like a natural place to start. Having been a cereal junky for far too long, a few months ago I decided to try and get away from it. A friend turned me on to a variation of this breakfast dish minus the quinoa. I had some leftover quinoa one day and decided to use it instead of toast. It (quinoa) is a bit unusual as breakfast foods go but it's really been a pleasure to eat! Getting off the cereal has made me incorporate so many more healthy foods into my diet.
This is more of a jumping off point than a recipe and it's certainly not unique though I think with the quinoa and addition of nuts, it's a bit more interesting than a poached egg and toast. And I think it goes without saying, you can substitute/add lots of things in here-other nuts, grains, oil, feta, etc.
>>>Breakfast for One
Cooked quinoa, I use about 1/2 cup cooked One or two eggs, whatever suits you Splash of olive oil 1 small shallot, thinly sliced Handful of almonds, slivered or chopped Large handful of washed greens (spinach, arugula, kale, etc) Squeeze of lemon juice
Start by poaching the eggs: Boil water in a small/medium pan with plenty of salt and a splash of vinegar-I use apple cider. Gently drop in the egg. It may be easier to crack it into a small bowl first and then lower it into the pan. For a runny egg, cover and turn the heat off and let sit for four minutes. I like mine on the not so runny side, so I often cook it on a fairly low flame for four minutes.
In the meantime, heat the oil in a small frying pan and cook the the shallots until soft and golden. Add the almonds and stir and let brown-approximately 30 seconds. Add the greens and cook until just wilted-about a minute. At this point, you can add the quinoa to the frying pan to warm up a bit (if you're pulling it from the fridge). Just give it a couple quick stirs.
Pile quinoa blend into a bowl and top with the egg. Add lemon juice.