This dish is amazing and combines most of my favourite things, tomatoes, avocadoes, eggs, pesto and feta.
Feel free to wipe that dribble from your chin now, I will look away as you do it. No judgement here.
It’s a well known fact that food that looks beautiful makes you beautiful. Okay, that may not be an actual fact, but it makes you feel beautiful. (No MacDonalds does not look good and nor does it make you feel good).
This is protein packed with both the eggs and the quinoa so it’s the ultimate lunch to keep you feeling fuller for longer. Quinoa is ridiculously good for you, is super healthy and counts as one of your five a day! Full of healthy fats with the avocado which is fantastic for you skin and hair…see I told you it would help to make you even more beautiful! And even gives you a helping hand on you calcium intake for the day with the crumbled feta.
As well as being great for you, this Eggs Caprese is also so delicious! You can easily make double portions and take some with you to work the next day, or just gobble it for supper the following night. With all these gorgeous Italian flavours you could close your eyes and imagine you are floating away on a boat off the coast of the Isle of Capri…with a handsome Italian man called Gianni?
Kate, this one’s for you! Of course, you could substitute the quinoa for cauliflower toast, normal toast, or a slice of gluten free toast…whatever floats your boat!
- 1 perfectly ripe avocado
- handful of cherry tomatoes
- homemade pesto
- 4 eggs
- 1 mug quinoa (this will be more than you need, but it's great to cook and keep in the fridge so you can add it easily to any of your meals)
- sprinkle of dried herbs
- ½ lemon juice
- basil leaves for garnish
- 60g feta
- First, let's pop the kettle on
- Heat a saucepan and drizzle in about 1 tablespoon of olive oil. Once it is nice and hot, add your mug of quinoa.
- Fry the quinoa for a couple of minutes until it goes lightly golden in colour and smells nutty. You will know what I mean when you smell it. The kettle should have boiled by now, so now use the same mug to pour out 2 mugs of boiling water into the pan.
- Sprinkle with salt, generous grind of pepper and a sprinkle of dried herbs. Turn the heat down so that it is simmering and cook for about 15 minutes. All the water should have been absorbed and the look of it should have changed. The seed separates from the grain once the quinoa is cooked, taste it - it should still have a bit of a bite to it and it shouldn't be terribly soggy.
- Squeeze in the lemon juice and give it a stir.
- Spoon about 6 tablespoons of quinoa into a bowl and stir in about 1 tablespoon of pesto, just to give it an extra bit of flavour. Pop the rest into a sealed container and keep in the fridge for up to 5 days.
- Peel and chop the avocado into dice, and chop the cherry tomatoes in half. Mix together and drizzle with a little olive oil and a generous grind of pepper. (Hold back on the salt as you have salt from the parmesan in the pesto and the feta).
- Pour the rest of the boiling water from the kettle into a saucepan and crack in your eggs to poach. (I tell you how to do this perfectly here). Once they're poached you can pop them onto some kitchen paper to drain off excess water, whilst you assemble the dish.
- Spoon on 3 quinoa onto each plate, and divide the avocado and tomatoes between the plates.
- Crumble on the feta.
- Add the poached eggs.
- drizzle over some pesto and garnish with basil sprigs.
Delizioso. (That’s Italian for Delicious, but you had probably figured that out…)