Peruvian Breakfast Delight: Aromatic Quinoa Porridge with Avocado and Poached Eggs
Discover our SEO-optimized Peruvian Breakfast Delight recipe, featuring a scrumptious quinoa porridge with poached eggs and creamy avocado. This intermediate-level dish offers an irresistible mouthfeel and stunning visual appeal, perfect for a satisfying morning meal on Flux/ComfyUI.
Allergens
Eggs, optional cheese (e.g., feta)
Ingredients
- 1 cup uncooked quinoa (white or red)
- 2 cups water or vegetable broth
- Pinch of salt
- 2 eggs
- 1 ripe avocado, sliced
- Fresh cilantro leaves, for garnish
- Black pepper, to taste
- Optional: Crumbled cheese (e.g., feta) and hot sauce, to taste
Instructions
- In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Set aside.
- Fill a small saucepan with water, bring it to a simmer, and use a spoon to create a gentle whirlpool. Break each egg into a separate bowl, then carefully slide them one at a time into the whirlpool. Cook for 3 minutes, then remove with a slotted spoon.
- To serve, divide the cooked quinoa between two bowls. Top each bowl with sliced avocado, poached eggs, and fresh cilantro leaves. Season with black pepper and optional cheese or hot sauce to taste.
Chef’s Insight
The secret to perfectly poached eggs lies in controlling the water temperature and using a gentle whirlpool.
Notes
Feel free to customize this dish with your favorite vegetables, spices, or proteins.