One of my most treasured moments during any week is making breakfast on the weekends. If you follow me on Instagram (@singleparentchef) you will see many frittatas, egg dishes, etc… It’s one of those times when I’m not under pressure to have a meal done by 6:30 (ha! when does that ever happen?) or in time for school (I’m a teacher; I’m usually late :P)
So, I intend to also post morning meals that stand out on my blog so you can see what I’ve made and get the process of how it’s made.
This particular Saturday - March 16th, 2019. I had a hankering for something grainy like oatmeal or rice and something savory. I thought, “hmmmm, perhaps some savory oatmeal with a soft boiled egg would be good” but I didn’t have any aromatics like green onions to cut that overly oaty flavor. I already had enough rice this week - ran out of potatoes early in the week.
Soooooo, I finally arrived at the notion of employing a pre-made Quinoa product made by Seeds Of Change - their Quinoa, Red and Brown Rice with Flax Seeds. I know, it’s not from scratch but this stuff is good and I woke up late; so despite my mention of Saturday’s being timeless, hell! I still have stuff to do - like this blog, for instance :)
To add to that, I had some red and orange mini-peppers, my constant friend sopressata and a lone organic egg (poor thing - don’t worry, your time has come!). I cooked the egg using America’s Test Kitchens’ Soft Cooked Recipe - sorry, you’ll need a subscription (pssst - 6.5 min in a 1/2 inch of boiling water - covered, run under cold water for 30 sec).
So here’s a pic:
And here’s the recipe.
Soft Cooked Egg with Quinoa and Sauteed Peppers
1 package of Seeds Of Change Quinoa
1 or 2 raw eggs (keep in fridge until needed)
2 mini-peppers - cut into match sticks
2 thin slices of sopressata - cut into match sticks
Canola oil or similar oil with high smoke point
Salt and pepper or savory spice blend of your choice
10” cast iron pan or pan of your choice for sáuteeing.
small pot for boiling water
medium small bowl for puttin’ da food in.
Heat pan over medium heat until approx 375°
add sopressata and sáutee for approx 2 min
add peppers - sáutee for approx 3 min until peppers begin to wilt
take of heat - season with spice blend
While sáuteeing, heat 1/2 inch of water over medium-high heat until boiling
add egg(s) and cover
cook for 6.5 minutes
While egg is cooking, prep Quinoa as per instructions on package - should take less than two minutes
Once egg(s) is done cooking, run under cold water for 30 seconds
gently crack egg all around perimeter against cutting board - DON’T USE A KNIFE OR SPOON OR ANY SUCH IMPLEMENT
carefully remove shell from egg - quickly rinse under luke-warm water to make sure there’s no shell pieces remaining - put aside
Place 1 cup quinoa in bowl
place most of pepper/sopressata mix on top so as to make a ‘nest’ - leave a little for garnishing
gently place egg in ‘nest’ butt-first (the ‘butt’ is the rounder part of the egg)
slice the egg ‘north/south’ and ‘east/west’ almost to the base and open like a flower
garnish with remaining pepper mix and season with spice blend