I’m a total bruncher. It’s by far my favorite meal with so much potential. Is it breakfast? Is it lunch? One thing’s for sure – it’s usually the weekend! However in anticipation for a rapidly impending overseas adventure, I’m foregoing regular brunch dates to save moolah for massages and cocktails.
So why share a weekend recipe on Monday? So you can get ready. There is nothing better than a Saturday sleep in, waking up and all ingredients are in the kitchen and ready to go. And maybe I’m just reliving the glory days of the weekend as we start the work-week all over again. Additionally I just had it again for dinner and it was still amazing!
Credit where credit is due, this is pretty much a Sarah Wilson recipe. It has a few more ‘moving parts’ than my normal lazy approach – but once prepared you can get 3-4 servings. Perfect for you to make once and not cook for the rest of the weekend, or impress your friends.
What you need:
- 1 cup white quinoa
- 1 brown onion
- 2 cups chicken stock
- 3 rashers bacon
- Grated tasty or cheddar cheese (small handful per serve)
- Eggs (two per serve)
- A little S and P for seasoning
Get it done:
- Combine your rinsed quinoa in a saucepan with two cups of chicken stock and cook until fluffy.
- Finely chop and pan fry the onion.
- Finely chop and pan fry the bacon.
- Once all cooked, combine quinoa, onion and bacon with a little salt and pepper.
- Soft boil your eggs (6-7 minutes depending on how gooey you like them).
To serve:
- In a bowl, add a serving portion of quinoa mix and cheese.
- Half and add two soft boiled eggs.
This meal is deliciously savory, flavorsome and filling – and I’m especially enjoyable this winter.
That’s it! Enjoy!
lazygirl 