Quinoa & Escarole Power Breakfast topped with Poached Eggs and Smoked Spanish Paprika
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. Watch Carmelo prepare the dish on our YouTube channel.
Quinoa & Escarole Power Breakfast topped with Poached Eggs and Smoked Spanish Paprika
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. Watch Carmelo prepare the dish on our YouTube channel. Serves 2.
Equipment
- Ramekins
Ingredients
Ingredients:
- 1/4 cup uncooked quinoa tip: substitute chicken broth for the water to cook it in, giving the quinoa more flavor
- 5 Tbsp. distilled white vinegar
- 1 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- Half of 1 yellow onion diced
- Smoked Spanish paprika
- 1 head escarole core removed, leaves washed well and spun dry, chopped into 1 inch pieces
- Salt to taste
Instructions
- Cook quinoa according to package directions. Set aside, but keep warm.
- Place a medium pot of water on the stove over medium-high so it comes to a low boil.
- In a nonstick skillet, heat olive oil over medium heat. Add the onion, season with salt and 3 to 4 dashes of the paprika. Cook for about 3 minutes. Add escarole to onions, season with salt and 4 to 5 more dashes paprika. 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 tablespoons 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. The white parts should be cooked, but the yolk will 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 a ramekin, pack it down. Fill the remainder of the ramekin with the escarole mix. Put plate on top of ramekin and flip over. Remove the ramekin, leaving the quinoa and escarole 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.
Video
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