Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Green breakfast bowl

Green breakfast bowl

4
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
Flavour-packed, with a perfectly poached egg perched on top, this tasty veggie and grain bowl is guaranteed to make you feel good!

Ingredients

Mushrooms

200 g, cup variety, quartered

Garlic

1 clove(s), crushed

Cooked quinoa

½ cup(s), (100g)

Baby spinach

120 g

Egg(s)

2 medium

Avocado

½ medium, sliced

Basil pesto

1 tbs

Lemon(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring for 2 minutes. Add garlic and cook for 30 seconds or until fragrant. Add quinoa and baby spinach. Cook, stirring for 2 minutes or until spinach is wilted. Season with salt and pepper.
  2. Half-fill a large, deep frying pan with water and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining egg. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
  3. Divide quinoa mixture and avocado between 2 bowls and top each with a poached egg. Spoon pesto over eggs and serve with lemon wedges.

Notes

TIP: Replace quinoa with cooked brown rice, if preferred.

You might like

You might like