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Loaded Quinoa Poached Egg Breakfast Bowls!

Ingredients

  • 4 large eggs
  • 1 tsp apple cider vinegar
  • 1 large ripe avocado
  • juice of half a lemon
  • 2 cups cooked quinoa
  • 1.5 cups cherry or grape tomatoes halved
  • 1/3 cup crumbled cheese of choice such as parmesan, cotija, or feta
  • 4 thin slices of nitrate free bacon cooked and crumbled
  • 1 jalapeño thinly sliced
  • 1/2 tsp chili flakes
  • sea salt and fresh ground black pepper

Instructions

  • Fill a pan with about 2 inches deep with water and bring it to a steady gentle simmer.
  • Add in the vinegar and once simmering use a wooden spoon to make a twirl into the water.
  • Gently tip the egg into the water. Simmer for about 3-5 minutes, or until done to your liking.
  • Lift the egg out with a slotted spoon and drain it on a paper towel.
  • Meanwhile, mash the avocado with a fork and squeeze fresh lemon juice over to keep it green and fresh. Season with a pinch of sea salt and pepper.
  • Divide the quinoa among 4 meal prep containers, then top each bowl with equal amounts of: cherry tomatoes, mashed avocado, poached egg, crumbled cheese and crispy crumbled bacon.
  • Garnish with jalapeño slices, fresh ground black pepper and chili flakes, then sprinkle with sea salt to taste.
  • Enjoy immediately, OR; seal and refrigerate for up to 3 days for food prep.