Peruvian Gluten-Free Breakfast Delight: Quinoa & Avocado Tower with Poached Eggs

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 4 large eggs
• 3 ripe avocados
• 1/2 cup fresh cilantro leaves
• 1/4 cup lime juice
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste
• Optional: cherry tomatoes, red onions, and olives for garnish

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 12 minutes or until tender. Drain excess water and set aside.
2. Prepare an ice bath for poaching eggs. Fill a wide, shallow pan with water and bring to a simmer. Crack each egg into a small bowl, then gently lower into the simmering water for 3 4 minutes or until cooked to your desired firmness. Remove with a slotted spoon and immediately place in ice bath to stop cooking.
3. In a blender, combine cilantro leaves, lime juice, salt, and pepper. Blend until smooth, creating the tangy cilantro sauce.
4. Halve avocados and remove pits. Use a spoon to scoop out slices into desired shapes for your quinoa tower base.
5. Assemble each plate by placing a bed of cooked quinoa as the base, followed by the shaped avocado slices. Top with poached eggs, crumbled feta cheese, and a drizzle of cilantro sauce. Garnish with cherry tomatoes, red onions, or olives if desired.

Chef’s Insight

The combination of textures in this dish creates a sensory experience that will leave your guests craving more.

Notes

The cilantro sauce can be made ahead of time to save time during preparation. - To ensure the eggs are perfectly poached, use fresh eggs and avoid overcrowding the water during cooking.