Poached Egg with Quinoa and Spinach “Hash”

Ok, I lied, it’s not poached, it’ soft boiled. But, poached sounds much cooler. No? Actually, soft boiled is much easier in my opinion, and creates the same delicious product; a solid white and a runny yolk (well, the white is supposed to be solid, as you’ll see below I may have failed at that. I need to practice on my “perfect soft egg”!).

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Soft Boiled Egg With Quinoa and Spinach Hash

Modified Slightly From a recipe found on GlutenFreeGidget

Ingredients

1/4 cup quinoa, uncooked

1/2 cup water

1 tsp. olive oil

1 clove garlic, minced **

Zest of 1 lemon

1 cup spinach

1/4 cup frozen peas, defrosted slightly **

1 Tbsp. nutritional Yeast

1 tbsp. fresh basil or dill

1 large egg

Salt and pepper to taste

** NOTE: If you are following a low FODMAPs diet omit the garlic and use a garlic-infused olive oil so you can still get the garlic flavor. Also, keep in mind the peas contain galactans, but at the small 1/4th cup serving they shouldn’t be a problem. If you are really sensitive, take a Beano enzyme tablet with this meal.

Directions

1. Pace quinoa and water in a saucepan and bring to boil. Cover. Reduce heat to low and simmer for 12 minutes.
2. Bring a pot of water to a boil, add the egg, and boil for 5 minutes. Remove promptly and cool slightly before gently removing the shell.
3. Meanwhile, heat oil in a saute pan over medium heat. Add the garlic and lemon zest and saute until fragrant, about 1 minute. Add the spinach and lemon juice and saute until wilted. Add peas, nutritional yeast, fresh basil or dill, salt and pepper, and cook until heated through.
4. To serve, place quinoa in a bowl, top with egg and spinach/lemon/pea mixture. Dig in, and enjoy every yolky, savory bite!

This egg was just staring me in the face, saying “break me open, I’m perfect!”

And so I did. I sliced it with my fork and watched the yolk pour out and soak my “hash”.

It was close to perfect, but the whites were still slightly undone (ahem, food safety alert!) so I popped it in the microwave for about 15 seconds. This was enough to cook the whites and leave the yolk runny.

And this was my favorite recipe in a really long time. That is, aside from the Spring Chicken and Quinoa Romaine boats I was supposed to be posting today, but once again (THANK YOU GOOGLE!) my post was deleted. Why me?!

QUESTION: Do you prefer soft boiled or poached eggs?? Or, another type? Or, none at all?!

Thanks for reading.

The Candid Rd