Peruvian Brunch: Ceviche-Inspired Avocado Toast with Quinoa and Lime Poached Eggs

Allergens

None

Ingredients

• 2 cups cooked quinoa
• 4 large eggs
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice (freshly squeezed)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a medium bowl, toss together the cherry tomatoes, red onion, cucumber, and cilantro leaves. Add the lime juice, salt, and pepper mix well and let it sit for 5 minutes to marinate. Poach the eggs one by one in a shallow pan filled with simmering water and 2 tablespoons of white vinegar. Cook until the whites are set and yolks are still runny (about 3 4 minutes). Remove and place on a paper towel to drain excess water. To assemble, spread the cooked quinoa evenly onto individual plates or a large serving platter. Top with sliced avocado and the marinated vegetable mixture. Place a poached egg on top of each serving and garnish with additional cilantro leaves if desired. Drizzle with olive oil and enjoy!

Chef’s Insight

To enhance the flavor of the poached eggs, add a pinch of salt and pepper to the water while cooking.

Notes

You can use pre-cooked quinoa from the grocery store or cook it yourself for a more authentic taste.