Poached eggs and toast is pretty much my default breakfast, but sometimes toast gets a bit old. Sometimes I want an upgrade to something more interesting, something with some pizazz, and perhaps a different (better) nutritional profile.
This time I was questing for quinoa. Red quinoa with mushrooms, onions, and garlic. With a sprinkle of coriander, because it’s wonderful with mushrooms—very warming and lovely. Try it. It’s especially great when topped with soft poached eggs.
What’s important here is to take your time with the mushrooms. And to use butter as liberally as needed. Slowly sauté them until they reduce down into beautiful, browned, caramelized flavour bombs. Season them with salt, pepper, and coriander, and then add the onions. Once they’re nice and soft, add the garlic. Then the quinoa. And perhaps a bit more butter.
Poached Eggs over Quinoa
4 eggs
Butter, as needed, for the poach pods½ cup red quinoa, rinsed and cooked
4 large white or brown mushrooms, sliced
¼ red onion, diced
2 garlic cloves, minced
¼ tsp ground coriander
Salt & pepper, as neededButter, as needed, for the pan
Heat a sauté pan over medium heat. Add a knob of butter and add the mushrooms. Sauté until reduced and browned, adding more butter as needed.
Once the mushrooms have cooked down, add a bit more butter and the onions. Cook until soft, and then add the garlic. Season with salt, pepper, and coriander.
Add the quinoa and stir to combine. Add another knob or two of butter, and stir to melt and combine.
Instead of poaching these eggs the standard way, I’ll be using poach pods or a poach pan. Grease the poachers, crack the eggs into them, and place in simmering water. Cover and cook for 5 minutes. Serve over a few scoops of quinoa. Yum!
