In the Kitchen with Sigona’s featuring Pastured Eggs

quinoa escarole power breakfast topped with poached egg and smoked spanish paprika carmelo sigona cools

In the Kitchen with Sigona’s featuring Pastured Eggs

This recipe is featured on episode II of our “Fresh from the Farm to the Kitchen” video series where Carmelo visits with Janina Pawlowski of Wattle & Comb in Pescadero, Calif. 

Quinoa & Escarole Power Breakfast topped with Smoked Spanish Paprika Poached Eggs

This complete dish is a sight to behold. The yolk running down the layered quinoa and sautéed escarole makes your taste buds dance in anticipation. Serves 2.

Carmelo presents the finished product of his Quinoa & Escarole Power Breakfast topped with Smoked Spanish Paprika Poached Eggs


  • 1/2 cooked quinoa (substitute chicken broth for the water to cook it in)
  • 1 tsp Sigona’s Fresh Press extra virgin olive oil
  • 1/2 one yellow onion, diced
  • Smoked Spanish paprika
  • 1 head escarole, washed well (very well) and chopped into 1 inch pieces
  • salt
  • 2 eggs (we recommend Wattle & Comb pastured eggs from Pescadero)

Special equipment: ramekins.

Directions: Cook quinoa according to package directions. Set aside, but keep warm.

Get a medium pot of water warming on the stove so it gets to a low boil.

In a nonstick skillet, heat olive oil over medium heat. Add the onion, season with salt and 3-4 dashes of the paprika. Cook for about 3 minutes. Add escarole to onions, season with salt & 4-5 dashes paprika (yes, again). Stir to combine. Cover and cook for 3 minutes. Remove lid and cook for 3 more minutes, stirring well. Take off heat, set aside.

Add 5 TBL distilled white vinegar (to help hold egg together) to the low-boiling water. Crack one egg at a time into ramekin. Slide one egg gently into boiling water. Repeat with second egg. Cook for 1 min, 30 seconds to 2 mins. You want the white part cooked, but the yolk to remain runny. Remove eggs with a slotted spoon, being gentle, pat dry and put on a plate.

To plate the dish, put 1/4 cup quinoa in ramekin, pack it down. Fill the remainder of the ramekin with the escarole mix. Put plate on top of ramekin and flip over so the quinoa and escarole are in a nice mound on the plate. Place poached egg on top. Sprinkle with salt and dust with paprika. Garnish the plate with more paprika if you want. Let the diner poke the egg to let yolk drizzle down through the dish.

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