Weekend brunch is one of my favorite pastimes. My hectic work schedule does not typically allow a lunch break so I truly savor the time to enjoy a delicious meal, great company and the occasional brunch cocktail over the weekend. Since discovering my food allergies, it is no longer as easy to find menu items I can enjoy for brunch so I often whip something up at home. This hearty recipe packs tons of protein and is made with superfoods! Organic eggs, leafy greens and quinoa will get your day started right. Add a drizzle of truffle oil and you have a fancy and fabulous brunch recipe that will impress your friends, and even yourself!
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It looks like a lot of work, but if you are good at multitasking, it will take less than 20 minutes to follow all of the steps. You will start with the quinoa, then move onto the greens, and then you will poach the eggs. If you time it just right, everything will be done at the same time and ready to serve.
If you liked this recipe or have leftover ingredients, check out my Wilted Lemon Spinach or Quinoa Salad with Feta, Pom Seeds & Raisins recipes!