Turkey Bacon Quinoa Hash w/ Poached Eggs & Avocado

IMG_1626So on The Secrets I talk about how much I LOVE quinoa. If you’re a big rice or grain eater, it’s an awesome substitute. In my opinion, it absorbs flavor so much better than rice. So It’s great for stir fry. I wanted to do a hash, but wasn’t really interested in using potatoes. So Instead I took some liberties and decided to make and quinoa “hash” with turkey bacon and veggies. And of course a poached egg…. I do love a runny yolk. Add some avocado and I’m sold. So here we go.
Calories: 580 (It’s a little higher than what I normally post… but note this makes a TON of hash and includes two eggs and HALF an avocado. if you want to make half the amount of hash it’ll be around 440… that still includes the egg and avocado… just less of the breakfast hash. I’m working overnights right now and breakfast is my dinner, so I’m usually looking for something a little heartier when i get home from work.)
What You’ll Need:
2 eggs
1 cup cooked quinoa
2 cups broccoli florets
1/2 cup chopped bell peppers (any/all colors)
2 strips turkey bacon
1/2 avocado
1tbsp white vinegar (for poaching the eggs)
salt
pepper
garlic powder
chili powder
basil
oregano
(I’m not giving an exact amount of herbs/spices. It’s going to have to be pretty aggressively seasoned. So just keep tasting until you’re happy!)
In one pan, saute the broccoli and bell peppers. Season with salt and pepper. Chop up the turkey bacon and throw in a separate pan. Saute until done. Add the turkey bacon into the pan with the broccoli and bell peppers. Add the quinoa. Season with salt, pepper, garlic, chili powder, garlic powder, basil and oregano until you’re happy with the taste… That quinoa can really suck up flavor! Poach two eggs (see below for instructions). Slice the avocado Take the hash, put it on a plate, top with the poached eggs and avocado. Enjoy!
If you’ve never poached an egg before, don’t worry it’s super easy! I was intimidated at first but it’s not that bad. Take a pot (pretty big pot. should be fairly deep), and fill with two inches of water. Add a tablespoon of vinegar and bring to a boil on the stove. Take 2 eggs, put each in a separate small bowl (I use custard cups). When the water is rapidly boiling, turn the burner OFF. Take a large spoon or spatula and stir the water until you get a whirlpool. (Don’t be shy… the water should really be spinning, the egg whites need to wrap themselves around the yolk. this is why you need a deep pot.) One at a time, take the eggs and SLOWLY lower the egg into the center of the pot. DO NOT DROP IN THE EGG. Get as close to the water as possible and slowly lower it in. Once you’ve done this with both eggs (no you don’t have to re-stir in between eggs… they should be fine) cover and let sit for 3 minutes. Use a slotted spoon to gently remove the eggs from the water. It’s easier if you have the hash already plated. You can just put the eggs directly on top. I promise it’s easier than it looks!

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