Vegetable Breakfast Bowl

Instructions

1. Step 1

   Bring the water to a gentle simmer in the saucepan over medium heat, then stir in the salt for the poaching water.

   Timer: 5 min (fixed)

   Ingredients used: 1 gr Salt, 280 ml Water

   Cookware: saucepan — medium heat

2. Step 2

   Crack the room-temperature egg into the gently simmering water and poach until each white is set and each yolk remains runny, about 4 minutes; lift them with the slotted spoon into the serving bowls. For vulnerable individuals, continue until the yolks are firm.

   Timer: 4 min (fixed)

   Ingredients used: 2 piece Egg

   Cookware: saucepan — low heat, slotted spoon

3. Step 3

   Rinse the quinoa in the fine-mesh strainer, add it to the saucepan, stir in the remaining salt, and cook over low heat until the liquid is absorbed and the quinoa is tender and fluffy, about 15 minutes.

   Timer: 15 min (scalable)

   Ingredients used: 140 gr Quinoa, 1 gr Salt

   Cookware: fine mesh strainer, saucepan — low heat

4. Step 4

   Wash and roughly chop the spinach on the cutting board, then dice the tomato with the chef's knife.

   Parallel with step: 3

   Cookware: Chef Knife, cutting board

5. Step 5

   Divide the fluffy quinoa among the serving bowls with the poached eggs, top with the chopped spinach and diced tomato, and drizzle the olive oil over both bowls.

   Ingredients used: 10 ml Olive Oil, 60 gr Spinach, 200 gr Tomato

   Cookware: saucepan, slotted spoon