With poached eggs, an easy breakfast, lunch or dinner is just a few minutes away. Poached eggs with quinoa and kale. Saute some veggies, added cooked quinoa, and top with poached eggs and cheese. Satisfying and healthy.
Inspired by a December trip to New York City and breakfast at a now-closed restaurant we loved in New York City, db Bistro Moderne.
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Tools
- You'll need either a poaching pan or a large enough pan to do it the traditional way,
- Fy or saute pan for the veggies
- A small pot for the quinoa
If you are daunted by poaching eggs, here are two ways I do them.
Traditional Poach Eggs
Bring a half full pot of water to a simmer (small bubbles) then turn it down to poach the eggs. The temperature for poaching is from 160º - 180º. Use a thermometer if you are unsure of the water temperature.
Crack an egg into a bowl through a small strainer to get rid of the loose, watery part of the egg white, then slide the egg into the water. Getting rid of the watery white makes for a nicer looking poached egg with less floating egg white tendrils.
Poach 3 ½ - 4 minutes. The more time, the more set the yolks will be. Some recipes say to add vinegar and salt, but kitchen science master Harold McGee says to skip the vinegar and salt. If you are cooking science geek you'll love his classic reference book.
Poaching Pan
This inexpensive little pan with perforated non-stick inserts works great. Fill the pan half full with water, cover and bring to a strong simmer where steam is coming out of the lid. Spray the non-stick cups, then crack eggs into the cups and cover pan with the lid. I do my eggs for 3 ½ - 4 minutes. To serve, turn cups over onto a paper towel to drain (eggs should release) and serve. So much easier.
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Cooking and Timing
Get your pot of water or poaching pan ready to go. Heat the olive oil in a medium pan, cook the onions and garlic until soft. Add the thyme and tomatoes, cut side down, and cook a few minutes until softened. Stir in the kale and water and cover with a lid. Cook until the kale is soft. Heat up the quinoa and poach your eggs while the vegetables are cooking.
Prep Ahead Tips
You can cook totally the vegetable base a day or two ahead and re-heat it to save time, or do the prep and cook before poaching.
- Cook the quinoa. If you need help, find directions here
- Stem the kale leaves and slice crosswise into ribbons and cook or refrigerate
- Halve the tomatoes ahead of time and cook or refrigerate
- Chop the thyme ahead and refrigerate
- Slice the onion and chop garlic a few hours before you cook
Dietary Notes
For low carb and Paleo diners, you can double the vegetables and skip the quinoa if desired, and skip the cheese (making it dairy-free as well).
To Serve
To serve, layer quinoa in the bottom of a warm bowl, then the vegetables, then poached eggs. Add a few thin shavings of Parmesan or Manchego cheese (optional).
More Breakfast Recipe Ideas
For another breakfast idea with poached eggs try this recipe with smoked salmon or poached eggs with pumpkin polenta, great for fall.
📖 Recipe
Breakfast Bowl with Poached Eggs and Vegetables
Equipment
- egg poaching pan (optional)
Ingredients
- 1 cup cooked quinoa
- 6 large Lacinato or Tuscan kale leaves
- 12 grape tomatoes
- ½ small sweet onion
- 2 teaspoons olive oil
- 2 large garlic cloves
- 1 teaspoon fresh chopped thyme leaves
- Salt and pepper to taste
- 2 tablespoons water
- Salt and pepper to taste
- 4 eggs
- ⅓ cup water
- 2 tablespoons grated Parmesan or Manchego cheese optional
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Instructions
- Set up a pan to poach eggs. See notes in post for options if needed. Strip or cut center rib from kale leaves, then slice crosswise into ribbons. Halve the tomatoes, top to bottom. This can be done ahead.
- Slice onion into thin half moons and finely chop garlic. In a medium sauté or fry pan, heat olive oil over medium low heat. Add onions and cook until soft, stirring occasionally, 3-5 minutes. Add garlic and cook another 30 seconds. Add the tomatoes cut side down and cook until softened, about 3 minutes. Add the thyme leaves and kale, stir together, add a little salt and pepper, then add the water. Cover pan with a lid and allow kale to steam until soft. Heat the quinoa in the microwave. Keep warm while you poach eggs (see post for help).
- Poach eggs, drain on paper towels. Split quinoa and kale mix between 2 shallow bowls and top with vegetables and poached eggs. Top with cheese if using.
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