Poached Egg Quinoa Breakfast Casserole

Poached Egg Quinoa Breakfast Casserole

For a little over a year now, I’ve been on a quest to make the perfect poached egg. Well, I’m no where near perfection yet but I’ve certainly enjoyed hundreds of trial eggs in the process. If you’ve only eaten poached eggs at a restaurant I adjure you to give them a try at home. It’s wild to watch the mess in your saucepan turn into a beautifully cooked egg. Okay, and sometimes not so beautiful. Then there’s the “ahhhh” moment when you first slide your fork into the center of the egg and watch the yolk cascade out. Can anyone relate to me here??

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I love my eggs slathered in Hollandaise sauce and on top an English muffin as much as the next person but I needed to make a healthier everyday way to eat my eggs while on my perfect-poached-egg odyssey. Poached eggs over a slice of whole wheat toast is awesome and easy to do, but I’ve opted for quinoa. It’s a whole grain, unprocessed, full of protein, and easy to cook and store. Most of the time, I just eat my eggs over quinoa alone with some salt and pepper. I wanted to ante up for this post and create a more robust dish that you could share with others though you’d be bolder than me to make poached eggs for a crowd. But as my obsession with poaching eggs grows, I’m growing more fond of the idea.

Poached Egg Quinoa Breakfast Casserole

Here are all the reasons I love this poached egg quinoa breakfast casserole: First, it’s super healthy, made with all-natural (or what I call God-made) ingredients. There’s nothing processed here. Four out of five of the food groups are in this single dish (avocados are technically a fruit). Serve with a glass of milk and you have them all covered. Going along with that, I feel full. But not like the full I feel after eating a double-fudge brownie ice cream sundae. Eat a hearty serving of this for breakfast and you’ll be good to go for lunch. Also, this is a great dish for multi-tasking. While the quinoa is in the oven, you’re poaching the eggs. Plus you can cook the quinoa ahead of time, refrigerate it, and then you could knock the rest out in under 30 minutes. Third, you can totally eat this for lunch. Or dinner. I’ve done both. Last, poaching is definitely the most fun way to cook an egg. It’s a science and an art. If I’m cooking, I might as well be entertained.

Poached Egg Quinoa Breakfast Casserole

So you might be wondering how to poach an egg. For that, I’m going to send you on over to smitten kitchen. Here’s why: 1) I do the exact same thing described there. 2) I don’t get nearly enough light in my kitchen in the morning to take good stovetop pictures. Hence, the weird one above. 3) A lot of you probably already know how to poach eggs (and very likely better than me!) and don’t need the tutorial. 4) I’ve already written a book for this post and you just want to get to the recipe already.

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Poached Egg Quinoa Breakfast Casserole
Poached Egg Quinoa Breakfast Casserole

Poached Egg Quinoa Breakfast Casserole

Ingredients:

1 cup uncooked quinoa

2 cups water

½ bunch asparagus, roughly chopped

6 eggs

1 avocado, sliced

Salt and pepper

 

Directions:

Preheat oven to 375 degrees.

Cook the quinoa like usual; here’s what I do: In a small saucepan, add quinoa and water and a little olive oil if desired. Bring to a boil then cover and reduce heat to a simmer. Cook for 15 minutes or until quinoa has soaked up all of the water.

Transfer the cooked quinoa to a casserole dish and mix in the asparagus. Add some salt and pepper here, if desired. Bake in the oven for approximately 20 minutes, stirring once half way through the baking. The quinoa should be golden brown and a little crunchy and the asparagus should be thoroughly cooked.

While the quinoa is in the oven, poach your eggs and set aside on a paper towel to remove excess moisture.

Top the quinoa-asparagus mixture with poached eggs and avocado. Crack salt and pepper over top of everything and serve warm.

Serves: 4-6


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Heirloom Tomato and Strawberry Bruschetta

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Heirloom Tomato and Strawberry Bruschetta

Heirloom Tomato and Strawberry Bruschetta
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You know you have a problem if You know you’re a foodie if you think back to a meal you had several years ago and dream about recreating it. When we were dating, Dave and I ate at a fabulous hipster restaurant in Denver called Jelly. Though they’re famous for their jelly-filled donuts, I thought their Cornflake-crusted French toast was the real winner. I’ve been daydreaming about it ever since.
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Strawberry Basil Champagne Popsicles

Growing up summer was synonymous with popsicles, ice cream trucks, and green hair from spending to much time in the pool. I’ve lost the blond in my hair and most ice cream trucks these days are pretty creepy (were they always like that??) but my love for popsicles still remains. But now that I’m grown up, let’s make some popsicles grown-up style…

Strawberry Basil Champagne Popsicles
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Bacon Pretzel Chocolate Bark

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Bacon Pretzel Chocolate Bark

Bacon Pretzel Chocolate Bark
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Loaded Cauliflower Crust Pizza

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Loaded Cauliflower Crust Pizza

Grating a whole head of cauliflower takes a bit of time, but once you get into a rhythm, it goes pretty quick.

Loaded Cauliflower Crust Pizza

The pizza crust pre-baking…

Loaded Cauliflower Crust Pizza

…and post baking.
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Grilled Pineapple Veggie Burgers with Healthy Pesto Aioli

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Grilled Pineapple Veggie Burgers with Healthy Pesto Aioli
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Coconut Almond Granola

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Coconut Almond Granola
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I found the big guy on the right squashed between the branches of the tree, hence, gnarly scar. Dave ate this one and said it tasted like wood. The rest were significantly better!

DSC_0073 Lemon Grapefruit Phyllo Tarts
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Cashew Mango Salad with Hearts of Palm
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