A really healthy breakfast or brunch option full of flavour and nutrition. And, super easy to make.
2 large organic eggs
2 spring onions, finely chopped
1 clove of garlic, finely sliced
½ red chilli or a pinch of chilli flakes
1 tbsp of sesame seeds, toasted
1 tbsp chopped chives/parsley
Squeeze of lemon to taste
A drizzle of olive oil
Sea salt and pepper
Wash and rinse the quinoa thoroughly (to remove the bitter taste).
Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
Drain. Mix with the spring onions, garlic, chilli, sesame seeds, herbs and seasoning.
To make the perfect softly poached egg - break the egg into a small bowl and have a slotted spoon at the ready. Bring a pan of water to the boil and add 1tbsp white wine vinegar. When you are ready, using a fork, swirl the water to make a whirlpool then drop the egg into the water. Turn down the heat so that the water is gently simmering (otherwise the eggs will break up!). Poach for exactly 2 minutes, remove with a slotted spoon and drain on some kitchen paper to remove any excess water.
To serve, spoon the quinoa into salad bowls, place the poached eggs on the top and sprinkle with a squeeze of lemon juice and little olive oil.