Umami
Umami

Cooking With Hatchells

Quinoa Breakfast Bowl with 6-Minute Egg

SERVES 1 (serving size:

servings

HANDS-ON 5 MIN

active time

TOTAL 15 MIN.

total time

Ingredients

1 large egg, at room temperature

1½ tsp. olive oil, divided ½ tsp. minced garlic 1 cup lacinato kale, roughly

chopped

½ cup cooked quinoa

⅓ cup halved cherry tomatoes

¼ ripe avocado, peeled and sliced ¼ tsp. kosher salt

⅛ tsp. freshly ground black pepper

Directions

1. Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.

2. Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.

3. Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining ½ teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.

SERVES 1 (serving size:

servings

HANDS-ON 5 MIN

active time

TOTAL 15 MIN.

total time
Start Cooking