Ok, so I realize I botched the title. I was going for a spin on my favorite childhood book, Green Eggs & Ham. When I was four years old, this Dr. Seuss classic was the first book I read and I've maintained an avid love for literature ever since. The story reminds me of Dave because he does not believe anything tastes good until he tries it himself. Despite adamantly protesting the Green Eggs and Ham, Sam-I-Am's friend has a change of heart and proclaims he would eat them here and there, he would eat them anywhere! That is Dave with almost every new recipe I try. He thinks it sounds 'weird' and then he loves it and asks for it all the time, like with my zucchini lasagna.
We already know from some of my older posts that spinach and quinoa are superfoods. Eggs are superfoods, too, so this meal packs in a crazy amount of energy boosting protein and nutrition. Try this recipe for a delicious and hearty breakfast. It is perfect for a fancy weekend brunch, because truffle oil makes everything a little fancier, or an evening when you switch it up and have breakfast for dinner (another one of my childhood favorites). #feelingreadyfortheday
Prep & Cook Time: 15 minutes
Fresh From the Market:
- 4 Large Cage-Free Organic Eggs
- 2 c. Organic Baby Greens (Spinach, Kale, and/or Chard)
From the Pantry:
- 2 tsp. Extra Virgin Olive Oil
- 1/4 c. Uncooked Quinoa
- 1/2 c. Water
- 1 tsp. White Vinegar
- 2 tsp. White Truffle Oil
From the Spice Rack:
- 1/8 tsp. Sea Salt
- 1/8 tsp. Ground Black Pepper
- 3 qt. Pot
- 6 qt. Pot
- Large Strainer Spoon
- I will start by saying the time to make this dish can be cut down significantly if the quinoa is already cooked. If you frequent this blog, it might be a good idea to cook a few cups of quinoa and keep it in the fridge for easy use each week. Quinoa is one of my favorite gluten free grains so you should always have some on hand in the pantry.
- This post will guide you through the quinoa cooking process but you can skip that step if you took my advice above.
- Three's company so the two pots and a pan needed for this recipe just make the cutoff before becoming a nuisance.
- Be sure to time each step so the greens and quinoa are cooked and in the dish before adding the eggs. Poached eggs break very easily so you want to drain them and place them on top of the other ingredients and serve immediately.
We will start with the quinoa, since that takes the longest. If you already cooked it, skip ahead to the next step!
- Measure 1/4 c. uncooked quinoa and 1/2 c. water. You should always rinse and drain your quinoa before cooking. After rinsing, put the quinoa and water in the 3 qt. pot or saucepan and bring to a boil.
- Once the water boils, reduce the heat to a simmer, cover and cook for about 10 minutes. Stir frequently because the quinoa can get sticky and burn. You know when it is finished when all of the quinoa soaked up the water.
- Onto the greens! Measure 2 cups of whichever greens make you smile. Ideally, you should choose greens that are not too bitter, since you want the taste of the truffle oil to be the strongest. I used a fantastic baby green mix from Trader Joe's, called the Power of Greens, that has baby kale, baby spinach and baby chard because it is what I had in my veggie drawer. I recommend using spinach for a milder taste.
- Drop 1 to 2 tsp. of extra virgin olive oil in the skillet over a low to medium flame. Add the greens and stir frequently to avoid sticking or burning. The greens should be fully cooked and wilted within 5 minutes.
- And finally, the eggs. I prefer poached eggs for this dish because the runny yolk acts as a dressing with the truffle oil. If you do not like poached eggs, I would suggest adding some additional olive oil to the quinoa so it is not dry.
- Poached eggs are quite the feat. Follow these simple instructions to overcome your fear of poaching eggs and realize you can create a culinary masterpiece for breakfast. Get ready to learn how to poach an egg!
- Fill the 6 qt. pot or saucepan half full with water and bring to a boil. You want the water to be deep enough for the egg to cook.
- Once the water boils, reduce the flame to low to medium heat. The water should stay hot enough to cook the egg but should not boil or overcook the egg. Otherwise, you will wind up with a soft-boiled egg.
- Add a splash of white vinegar, as that helps the egg coagulate and stay together. You will smell it but cannot taste it when the egg is cooked.
- Take the large strainer spoon and start creating a whirlpool in the water. Stir it counterclockwise about 20 times or until you see the whirlpool form. Quickly crack one egg and drop the full egg into the whirlpool. Gently continue stirring the water until you see the yolk and egg whites swirling together into a little ball.
- Use a timer or watch the clock for 90 seconds, as that is how long it usually takes to fully cook the egg without overcooking.
- Gently scoop the egg with the large strainer spoon and see if the white has fully covered the yolk. If the yolk breaks in the water, you will need to dump the pot and start over so be very careful (i.e. don't enjoy a mimosa or bloody Mary while making this brunch recipe!).
- Repeat 3 times to cook all 4 eggs if you are making 2 servings. If the yolk breaks or the egg does not coagulate at any point, you will need to start over from the first step. I know...it is frustrating. But you will impress everyone when you make this weekend brunch recipe!
Layer the greens, the quinoa, carefully top with the eggs, drizzle with the truffle oil and gently break the eggs with your fork. Breakfast is served and it is delicious. Get ready to be full and take on your day due to the massive amounts of protein for energy. Sam-I-Am would 100% approve.
If you liked this recipe or have leftover ingredients, check these out, too!