Gluten-Free Aussie Breakfast Bowl with Bacon and Avocado

Instructions

1. 1Rinse the 1 cup of quinoa thoroughly in a fine-mesh sieve under cold running water for 30 seconds. In a 2-quart (2000 ml) saucepan, combine the rinsed 1 cup of quinoa and 2 cups of water. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then immediately reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the quinoa appears fluffy with a small "tail" visible around each grain.
2. 2While the quinoa cooks, place a 25.4 cm (25 cm) or larger skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 8 slices of bacon and cook for 8 to 12 minutes, turning occasionally with tongs, until the bacon is crispy and golden brown. Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.
3. 3Carefully crack the 4 whole eggs into the same skillet (do not drain the bacon fat, as it will be used for cooking). Reduce the heat to medium-low (approximately 135-148.9°C / 135-150°C) and fry the eggs for 2 to 4 minutes for runny yolks, or 4 to 6 minutes for firm yolks, until the egg whites are fully set and opaque.
4. 4While the eggs are frying, prepare the fresh vegetables. Carefully halve the 2 whole avocados lengthwise, remove the pits, and then slice the avocado flesh into 0.635 cm (0.6 cm) thick pieces. Halve the 1 cup of cherry tomatoes.
5. 5After removing the fried eggs, add the 1 tablespoon of olive oil to the same skillet. Increase the heat to medium (approximately 148.9-162.8°C / 150-160°C), then add the 2 cups of spinach. Sauté for 2 to 3 minutes, stirring constantly with a spatula, until the spinach is fully wilted and bright green. Season the wilted spinach with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring to combine.
6. 6Divide the cooked quinoa evenly among four serving bowls. Top each bowl with 2 slices of crispy bacon, 1/2 of a sliced avocado, 1 fried egg, 1/4 cup of halved cherry tomatoes, and 1/2 cup of sautéed spinach. Serve immediately.

Related Guides