Mouthwatering Gluten-Free Chilean Brunch: Avocado Smash with Quinoa Fritters & Poached Eggs

Allergens

None (unless using egg substitutes for dietary restrictions)

Ingredients

• 2 ripe avocados 1 tbsp lime juice Salt and pepper, to taste 4 large eggs 1 cup cooked quinoa 1/2 cup almond flour 1/2 cup grated Parmesan cheese 1/4 cup chopped cilantro 1/4 cup diced red onion 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 1 tbsp olive oil

Instructions

1. In a bowl, mash the avocados with lime juice, salt, and pepper until smooth. Set aside. In another bowl, combine quinoa, almond flour, Parmesan cheese, cilantro, red onion, jalapeño, and garlic. Form mixture into 8 small patties. Heat olive oil in a skillet over medium heat. Cook quinoa fritters until golden brown, approximately 3 4 minutes per side. Remove from heat and set aside. Fill a shallow saucepan with water and bring to a simmer. Crack each egg into a separate ramekin, then gently slide the eggs into the simmering water. Cook for about 3 minutes or until yolks are slightly runny. Remove with a slotted spoon.

Chef’s Insight

The combination of flavors and textures in this recipe creates a truly memorable brunch experience.

Notes

Adjust seasoning according to your taste preferences.