• I made this recipe last week, when one of my children was home sick from school. I decided that with an (unexpectedly leisurely) morning, I wanted to make a healthy, yummy recipe that took advantage of the few ingredients I had on hand: some leftover cooked quinoa, a bag of baby kale, a lemon and some eggs! It only took me about 10 minutes to make and it was soooo good!

Ingredients

  • olive oil
  • 1 cup organic baby kale
  • 1/2 cup cooked quinoa*
  • 1- 2 eggs
  • 1 teaspoon vinegar (I used cider vinegar)
  • zest of 1 lemon
  • coarse sea salt and pepper, to taste
0 (Rated by 0 moms)
READY IN 15 Min
COOK TIME 15 Min SERVINGS 1
MAIN INGREDIENT Vegetable
MEAL/COURSE Breakfast
SEASON/OCCASION Spring
COOKING METHOD Stove-Top
CUISINE Mediterranean

Preparation

  1. Bring water to a boil in a small saucepan. While waiting for that to boil, sauté kale and cooked quinoa in a bit of olive oil. (I used Olave Garlic-infused oil, yum). Pop a lid on the greens and quinoa, turn heat off and just let the kale wilt a bit. Pop the kale/quinoa mixture onto a pretty plate. (Remember, this is the bright spot in your day...)
  2. When the water in the saucepan comes to a boil, turn heat to low so it's just at a simmer. Add a teaspoon of vinegar to the water, then stir it in a circular motion with a spoon to create a 'whirlpool'. Slide cracked egg(s) into the center of the 'whirlpool', then let the egg cook for 3-4 minutes. (This will cook the whites but leave the yolk a little runny.) Remove the egg with a slotted spoon, and place it/them on top of the kale/quinoa mixture. Grind a little salt and pepper over the top, and zest a lemon atop that. Perfect.

Rating

Post Powered by RESPECT not THUMPS