Chilean-Inspired Paleo Breakfast Bowl: Smoky Bacon, Avocado, Poached Eggs & Quinoa

Allergens

Eggs, Gluten-Free (if using gluten-free quinoa)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 8 slices bacon
• 4 large eggs
• 1 avocado, peeled and sliced
• Salt and pepper to taste
• Optional: cherry tomatoes, fresh cilantro, and lime wedges for garnish

Instructions

1. a. Rinse the quinoa under cold water and cook according to package instructions with 2 cups of water. Set aside. b. Cook the bacon in a large pan until crispy. Remove from the pan, reserving the rendered fat. c. Crack the eggs into a shallow dish or bowl and gently lower them into the hot bacon fat. Poach for about 3 4 minutes or until desired firmness is achieved. d. To assemble the breakfast bowl, divide cooked quinoa among four bowls. Top each with two slices of bacon, avocado slices, and a poached egg. Season with salt and pepper to taste. Garnish with cherry tomatoes, fresh cilantro, and lime wedges if desired.

Chef’s Insight

To enhance flavor, season the quinoa with a drizzle of olive oil, salt, and pepper before assembling.

Notes

For a more authentic Chilean touch, add a drizzle of Aji Panco sauce or use smoked paprika in the quinoa seasoning.