Gluten-Free Aussie Breakfast Bowl with Bacon and Avocado

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 8 slices Bacon
• 2 medium Avocado
• 4 large Eggs
• 1 pint Cherry Tomatoes
• 0.25 small Red Onion
• 0.25 cup Fresh Basil
• 1 tablespoon Lemon Juice
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Rinse the 1 cup of Quinoa in a fine-mesh sieve under cold water. Combine the rinsed quinoa and 2 cups of Water in a large heavy-bottomed pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the quinoa with a fork.
2. 2While the quinoa is simmering, place 8 slices of Bacon in a single layer in a 12-inch skillet. Cook over medium heat (350°F / 175°C) for 8-12 minutes, turning occasionally, until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain.
3. 3Prepare the tomato relish: Halve or quarter the 1 pint of Cherry Tomatoes. Finely dice the 0.25 small Red Onion. Chop the 0.25 cup Fresh Basil. In a medium bowl, combine the prepared tomatoes, red onion, and basil. Add the 1 tablespoon Lemon Juice, 2 tablespoons Olive Oil, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Mix everything together well.
4. 4Prepare to poach the 4 large Eggs. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat (180°F / 82°C). Crack each egg into a small ramekin or bowl. Carefully slide each egg into the simmering water, being careful not to overcrowd the pan (poach in batches if necessary). Simmer for 3-4 minutes for runny yolks, or longer for firmer yolks. Use a slotted spoon to carefully remove the poached eggs from the water.
5. 5Prepare the 2 medium Avocados by halving them, removing the pits, and slicing or dicing the flesh.
6. 6Assemble the bowls: Divide the cooked quinoa evenly among four serving bowls. Top each bowl with 2 slices of the crispy bacon, half of an avocado (sliced or diced), one poached egg, and a generous spoonful of the tomato relish. Add additional 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper to taste, if desired.
7. 7Serve the bowls immediately.

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