I’d love to be one of those people who rush to the kitchen excited for their first meal of the day. I love food, but on most midweek mornings a quick banana or a small bowl of oatmeal is all my stomach will accept at 7am. When I’m in Athens, though, I often skip breakfast at home and pick up a freshly made feta-filled koulouri (a sesame-covered ring of stuffed bread) from the bakery across from the office. That one I can’t resist — and then the challenge becomes stopping myself from having one every day with my 10am coffee.
On weekends I tend to be more enthusiastic about breakfast. I usually keep it simple: scrambled eggs and a good coffee. Since we married, Mr. Scrummy often rustles up the eggs, which is lovely.
During a recent stay in Australia I discovered that weekend breakfasts are a real tradition there. It’s a pleasure to go out for brekky on a warm, sunny morning, especially near the beach.
I got the idea for this dish on a scorching sunny Sunday while dining with friends at a charming Italian café by the beach in Perth. The plate was simple — eggs, spinach and avocado with a scattering of crunchy bits and fresh herbs — yet it tasted incredibly fresh. I decided to recreate a similar version at home for a lazy weekend breakfast.
What lifts this dish are the toppings: plenty of chopped parsley, a generous sprinkle of crunchy fried quinoa and a good drizzle of high-quality olive oil. The olive oil really makes a difference, so don’t skip it.
A quick note about quinoa in case you’re not familiar: it’s a nutritious, protein-rich, gluten-free ancient grain from the Andes. Quinoa contains all essential amino acids, is high in fibre and provides iron, calcium, magnesium and vitamin E. Even a small spoonful adds texture and a nutritional boost to this plate. Combined with eggs, spinach and avocado — each a healthy choice — this becomes a nutrient-packed, energising breakfast.
This recipe won’t suit everyone: Mr. Scrummy asked where the bacon was, for example. If you prefer bacon, feel free to add it. For me, the dish was perfect as served at that café: simple, fresh and satisfying.
Poached eggs with avocado, spinach & crispy quinoa
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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
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Rinse the quinoa in a fine-meshed sieve and cook it according to the packet instructions.
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While the quinoa cooks, put a pot on to boil for the eggs, slice the avocado lengthways and chop the parsley.
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When the quinoa is done, drain it well and return it to the pan with the lid on for a few minutes to dry. Rinse the spinach, then wilt it in a pan over gentle heat for a couple of minutes. Next, fry the quinoa in a drizzle of olive oil until it becomes crisp, stirring occasionally.
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Poach the eggs to your liking, two at a time (about 2–4 minutes depending on whether you prefer a soft or firmer yolk).
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As the eggs poach, assemble the plates: squeeze excess water from the wilted spinach, dividing it between the plates. Add fanned slices of avocado to each plate, then lift the poached eggs from the water with a slotted spoon and place them on top.
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Finish by sprinkling the crispy quinoa and chopped parsley over each plate and drizzling with olive oil. Serve on its own or with toast or crusty bread.
Notes
This is an easy recipe, but timing can be tricky — prepare everything else first and make the eggs last so everything stays warm and fresh on the plate.