Poached Egg On A Bed Of Guacamole And Quinoa- Brunch

Did anyone said brunch? Well, if that is the case then your prayers have been heard. And how indeed they were heard. The concept of brunch has suffered an incredible boom from the past few years, and it has changed from being a simple meal for lazy people that wake up in the limbo between morning and lunch time, to being an Instagram hashtag and a recurrent presence in coffee shop menus. However I have an ambiguous relationship with this concept, although the idea of mixing two meals in one excites me, it hurts my belly and my wallet a little bit when I see the prices charged for a meal of this caliber, since after a few hours I’ll be eating again (I just can’t skip lunch!). 

For that reason I bring you a cheap and easy recipe that would be perfect to make at home and include in a brunch or to simply serve as a lighter lunch that will not only satisfy your belly but your wallet will thank you as well, and since it has avocado, quinoa and poached egg it is more than brunch approved!

Poached Egg On A Bed Of Guacamole And Quinoa

(serves 4, being that 1 egg per person)

Guacamole

·       1 avocado
·       ½ lemon (juice)
·       1 small tomato
·       1 small onion (or half of a big one)
·       ½ cup of coriander
·       Cumin (to taste)
·       Salt & pepper (to taste)

Quinoa

·       1 cup quinoa
·       2 cups water
·       Olive oil
·       Garlic powder
·       Salt

Poached Egg

·       1 egg
·       Water
·       Salt
·       Paprika (optional)
·       Black pepper (optional)
·       Parmesan cheese (optional)

Method

1. For the Guacamole, chop the onion and put it in bowl with warm water so it loses its rawness, reserve. Peel the avocado and in a bowl smash it with a fork, reserve. Chop the tomato in small cubes and lightly mince the coriander and add it to the avocado, along with the cumin, the black pepper, the salt and the lemon juice. Mix well and keep it in the fridge for the rest of the preparation.

2. For the Quinoa, in case it’s necessary and the package doesn’t say if it has been on not, rinse the quinoa in water in a drainer as this process will help with the cooking of the quinoa. Next in a pan on medium heat warm up the olive oil and the garlic powder and sauté the quinoa until you hear a light pop and it starts to release its natural scent. Add the water and let it cook until the water evaporates, about 10 to 15 minutes. Evaporated the water and the cooking time is over close the lid of the pan and let it be for a few minutes so that the quinoa can “open up”.  

3. For the Poached Egg, on a small bowl crack the egg and put it aside. Take a pot in a medium heat with water and salt and let it simmer without boiling. Once it starts to simmer add the egg and let it cook for 3 minutes. Remove the egg to a plait and season it with a little bit of salt, black pepper and paprika.

4. To assemble, in a large plate put the quinoa as a base, followed by the guacamole, and finish it the poached egg, the parmesan and a small amount of coriander for decoration.

It is suggested to accompany the dish, a natural squeezed orange juice (leave it virgin or not, your choice) and little toasts with goats cheese dressed with olive oil and oregano!

Happy Eating!

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Tipsy Mushrooms With Potato Mash

Potato mash, probably one of my first culinary passions. I'm aware that the mushrooms should be the main focus of the dish but whenever there's mash potatoes involved, I have to backup Metallica when saying, nothing else matters. Ever since I was little I've loved mash potatoes- the creaminess, the taste, the comfort, everything. The pinnacle of comfort food for me. And, although I'm no stranger to eating them plain and straight out of the pan, a nice saucy companion, like these tipsy mushrooms, will surely take it to the next level. 

On the other hand mushrooms are a relatively recent liking for me but they definitely came to stay. I was used to only eating canned mushrooms, probably why I never really liked them in the first place, but when I tasted the "real" fresh mushrooms I was hooked. 

Also, as a Pescatarian, mushrooms are a great meat replacement as they are stacked with complex B vitamins and contain a decent amount of protein.

Tipsy Mushrooms with Potato Mash

 Ingredients

   (For the sauce)

·       1 onion

·       1 garlic clove

·       Olive oil 

·       300g white mushrooms (or any mushrooms of your preference)

·       Thyme

·       1 shot port (or red wine)

·       2/3 handfuls spinach leaves

·       Parsley

·       Salt & pepper

For the mashed potatoes I actually used store bought mashed potatoes because I wanted this to be a quick recipe but if you can please feel free to make your own, you know it will taste better!

  

Method

1.In a pan sauté chopped onion and minced garlic in olive oil   until soft (I always add a little bit of salt and pepper at this     stage because the salt keeps it from burning).

2.Add previously washed and chopped mushrooms and let it cook until soft or when the mushrooms start to get some color. Season with thyme.

3.Prepare a shot of wine, add to the pan and let it simmer until mushrooms are glazed. 

4.Whilst the mushrooms are cooking in the wine, roughly chop some spinach leaves and add it to the pan until soft (or extremely reduced in size).

5.Finish it by sprinkling chopped parsley and season it with salt and pepper to taste. Serve it in a large plate with the mash potatoes.

Happy eating!

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