Quinoa with Poached Egg, Avocado, and Pumpkin
Breakfasts • Author's
Description
This recipe was shared with us by Chef John Smith, the brand chef at Green Garden Café.
Ingredients
- Quinoa 10 oz
- Chicken Egg 4 pieces
- Marinated cherries 10 oz
- Avocado 4 pieces
- Pumpkin 10 oz
- Dill 0 oz
- Butter 5 oz
- Meyer Lemon Juice 0 fl oz
- Water 0 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Add quinoa to boiling water in a ratio of 1 to 2 and cook for 10–12 minutes.
Step 2
Roast the pumpkin cubes and cherry tomatoes in the oven for 15 minutes or grill them.
Step 3
Prepare a poached egg. Fill a small saucepan with cold water until it is one-third full, and bring the water to a boil. Add 1 teaspoon of apple cider vinegar to the water and reduce the heat. Crack the egg into a small bowl, then gently slide the egg into the saucepan while simultaneously creating a whirlpool in the water using a whisk. Cook on low heat for 3–4 minutes. Remove the egg from the saucepan using a slotted spoon.
Step 4
Mash half of the avocado with a fork and slice the other half into wide wedges.
Step 5
Prepare the tomato emulsion. Melt the butter and mix it with lemon juice, salt, and water. Finely chop a few grilled cherry tomatoes and combine them with the butter emulsion.
Step 6
In a bowl, arrange the quinoa, roasted pumpkin, and tomatoes in separate mounds, add the mashed avocado, and drizzle with tomato sauce.
Step 7
Top with a poached egg and a slice of avocado. Sprinkle the dish with dill.
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