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Friday, April 14, 2017

Baked Eggs over Quinoa

This is one of those typical dishes for me, when I wanted something for breakfast, but didn't have a lot on hand by way of "sides". I had eggs, but none of the other typical breakfast-type foods. Hey, it was grocery day !

So, I scavenged around my pantry, and found quinoa. I figured, why not ? I like both eggs and quinoa, it can't be all that bad ! It was so delicious...and if you think about how healthy this is for you, well, that's an amazing side benefit.

Baked Eggs over Quinoa

For the eggs:
6 large eggs
Salt and Pepper
Preheat oven to 400. Butter each cup of a 6 cup muffin tin lightly. Crack eggs into cups one at a time, and sprinkle with salt and pepper. Place in the oven, and bake 10-15 minutes until whites are cooked, but yolks are still soft. Remove from oven and let sit for approximately 5 minutes, until cool and set enough to remove from muffin cups.

For the quinoa:
1 cup quinoa, rinsed well
2 cups water (you can also use vegetable or chicken stock)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon rosemary salt
1 teaspoon pepper

In a medium sauce pan, bring water to a boil, then stir in quinoa, olive oil and butter. Reduce heat to simmer, and continue to cook, stirring occasionally. You can tell when the quinoa is cooked when the liquid is mostly absorbed, and they start to break apart into little curls (approximately 20 minutes). Remove from hear, and stir in rosemary salt and pepper. Let it for a few minutes before plating, and topping with an egg (or two !).