Getting your greens at breakfast is especially difficult. It's just not a time of day when you feel like going for a salad. Many brunch places now have side salads to go with your eggs, but it's not something I've ever gravitated toward at home. And when I am out for brunch, I often cave in and just get something with hash browns and toast.
What really made the breakfast for me was this incredible quinoa bread recipe, from Wendy Moore. I changed it up a bit by adding red quinoa. It is an amazingly moist, dense and fluffy gluten free bread that comes out like cornbread. Warm and smothered in butter, it is heavenly.
Sprouted Quinoa Bread
1/2 c red quinoa
1/2 c white quinoa, rinsed and sprouted
2 c water
3/4 c unsweetened almond milk
2 tbsp tapioca starch
1/4 tsp salt
1 c brown rice flour
1/2 tsp baking soda
1 1/4 tsp baking powder
Place quinoa in a mason jar and add water. Replace the centre of the mason jar lid with a swatch of cheesecloth (this will make it easy to drain in the morning). Let sit overnight and you will see the quinoa begin to sprout by morning.
Preheat oven to 350°. Drain sprouted quinoa and put into a blender with milk, eggs, starch and salt. Blend until smooth.
In a large bowl wisk together the rice flour, baking soda and baking powder. Pour the wet mixture from the blender over the dry ingredients, stirring as you pour until thoroughly combined. Don't over mix.
Pour into a greased and flour dusted loaf pan and bake for 45 minutes. Test middle for doneness, a toothpick or knife should come out clean
And now for the easy parts of this breakfast.
Acocado and Spinach Salad
1 c spinach
1/2-1 avocado (depending on how hungry you are)
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper
Slice up the avocado, place on top of the spinach, dress with olive oil, balsamic vinegar, salt and pepper.
Bring water to a boil in a deep pan (non-stick works best here). Reduce to a simmer and stir just before dropping in your eggs. This will cool the water just enough so the eggs don't overcook. Drop in eggs, using a spoon to gather the whites toward the yoke. Cook 2-3 minutes for soft yoke.
Cut two thick slices of bread, warm in a toaster or oven for a few minutes and butter. Place poached eggs over the bread, to catch the yoke when you cut into them. Serve next to the wonderfully green avocado and spinach salad.
Enjoy a great green start to your day!