Recipe provided by Find more great power breakfast recipes at

Servings: 2 Bowls
Prep Time: 15 Minutes

For a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.


  • 1 1⁄2 cups leftover cooked quinoa
  • 2 tsp canola oil or butter
  • 2 large eggs
  • 1 large avocado
  • Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, cherry tomatoes, greens, cheese, hot sauce


Reheat quinoa gently in a small pan with a few drops of water, or in the microwave. Divide the heated grain between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg into the pan and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.

While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan
half of the avocado slices over each bowl of quinoa, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.