Green breakfast bowl
Flavour-packed, with a perfectly poached egg perched on top, this tasty veggie and grain bowl is guaranteed to make you feel good!
200 g, cup variety, quartered
1 clove(s), crushed
½ cup(s), (100g)
½ medium, sliced
1 medium, wedges, to serve
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring for 2 minutes. Add garlic and 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.
- Half-fill a large, deep frying pan with water and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining egg. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
- Divide quinoa mixture and avocado between 2 bowls and top each with a poached egg. Spoon pesto over eggs and serve with lemon wedges.
TIP: Replace quinoa with cooked brown rice, if preferred.