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Big Green Breakfast Plate

Big green breakfast plate

Serves:

4

Preparation Time:

20 Minutes

Cooking Time:

6 minutes

Ingredients

4 slices sourdough bread
2 tablespoons olive oil
2 ripe avocados
½ cup quinoa, cooked to packet directions
100 g baby spinach leaves, finely chopped
4 shallots (spring onions), finely sliced
Handful of herbs from the salsa verde
½ teaspoon salt
Juice and zest of 1 lemon
4 eggs
Salsa verde (see page 138)
¼ cup pistachio kernels, roughly chopped

Method

  1. Fill a chef pan with 5 cm of salted water and bring to a gentle simmer over medium heat. Toast the sourdough in a toaster, drizzle with olive oil, and set aside.
  2. Prepare the avocado by running a knife around its circumference and cutting it in half. Remove the seed by lodging the knife in it and giving it a gentle twist. While the avocado is still in its half-shell, run a knife lengthways through the flesh down to the skin. Use a spoon to scoop out the flesh, which will be neatly sliced. Arrange the avocado slices on the sourdough on 4 plates.
  3. In a bowl, mix the prepared quinoa, spinach, shallots, herbs, salt, and lemon juice and zest. Spoon evenly over the avocado.
  4. Poach the eggs following the directions on page 2. Drain the eggs and place them on top of the toast.
  5. Spoon the salsa verde generously over the plates, scatter with chopped pistachios, and serve.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette, RRP: $39.99

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