Photo of Green breakfast bowl by WW

Green breakfast bowl

8
6
5
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

Mushrooms

200 g, quartered

Garlic

1 clove(s), crushed

Cooked quinoa

½ cup(s), (100g)

Baby spinach leaves

120 g

Egg(s)

2 medium

Avocado

½ medium, sliced

Basil pesto

1 tbs

Lemon(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring for 2 minutes. Add garlic, cook for 30 seconds or until fragrant. Add quinoa and baby spinach, cook, stirring for 2 minutes or until spinach is wilted. Season with salt and pepper.
  2. Half-fill a large deep frying pan with water and bring to a simmer. Carefully crack one egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes or until egg whites are set and yolks are still soft or cooked to your liking.
  3. Divide quinoa mixture and avocado among 2 bowls and top with poached egg. Spoon pesto over eggs and serve with lemon wedges.