No time for new recipes because you hit your snooze button way too many times before actually getting up? Don’t worry, we’re not judging. Here’s a reminder that you don’t have to stick to toast and scrambled eggs for an exciting, filling breakfast. Fear not, we’re not diving into new territory; just a few tweaks here and there. And trust me, the difference is noteworthy.
Crispy egg with a gooey yolk that wraps quinoa’s earthy flavor for enjoyable little textures, topped with Gochujang leaving a perfectly sweet and savory kick that seamlessly piques interest. Sprinkle a few leeks and squeeze half a lemon for refreshing breaks from all the depth. Protein-rich and fiber-rich to keep you full and bursting with natural energy for a good minute.
Totally optional but if you decided not to sleep in on a weekend, and you’ve got extra time on your hands, add in some sautéed mushrooms and tofu for a heartier bite. This recipe serves one so just double the portions if you’re cooking for family or friends. (You definitely should; they will love you even more.)
1. Start off by adding 1 3/4 cup of water into a pot. Set your stove to medium high heat and let the water boil.
2. Rinse your quinoa for 30 seconds and drain using a fine mesh strainer.
3. Once your water is ready, add 1/4 teaspoon of salt and reduce heat for gentle simmer.
4. Pour the quinoa into the water and cook for 10 to 15 minutes. Do not close the lid to help your grains absorb the water. Quinoa can also stay in your fridge for 5 to 7 days, so prepping your meals will be easier if you cook a larger batch.
5. As your quinoa cooks, Set it aside.
6. Prepare your spring onion by cutting its tough top and root parts. You’ll be left with green onions which you will then slice 1/4 inch pieces using a circular motion. Set aside.
7. Check up on your quinoa and once ready, set aside.
8. Heat up a nonstick pan to medium and pour 1/2 cup of cooking oil. This might sound a little excessive but we want the eggs to have crispy golden edges.
9. Gently crack an egg into the hot oil as you would when cooking a sunny side up. Once the whites have formed, baste the egg for a delicious crunch.
10. Using a spoon, scoop hot oil from the sides of the pan and pour it on top of the egg to slowly cook the top without breaking the yolk. We want to make sure the center remains perfectly gooey.
11. After 1 to 2 minutes of basting, remove the egg and drain the excess oil. Use the same cooking method for the remaining eggs.
12. You can skip this step but in case you have an extra 10 minutes, this will really give your dish a juicier, meatier bite!
* Cut your portobello mushroom into pieces about half an inch.
* Slice your tofu into bite-sized cubes.
* Put them in a bowl and pour 1/2 of oyster sauce. Gently mix until they are completely covered in sauce.
* Sauté using olive or cooking oil for around 5 minutes. Set aside.
13. On a plate, place a bed of quinoa and surround with sautéed tofu and mushrooms. Gently top with 2 crispy eggs.
14. Gently spoon your Gochujang mixture onto your plate using a zigzag or swirl motion. (Be as creative as you want. It doesn’t have to be perfect!)
15. Sprinkle spring onion evenly around your dish and squeeze half a lemon!
While perfect as a nutrient-dense meal to kickstart your day, this dish is very versatile with the use of several textures and flavors. The mouthwatering savoriness of sautéed mushrooms, the crave-worthy bite of tofu and crispy egg, the indulgence of soft yolk, the complex sweetness of the Gochujang sauce, and the delicate spiciness that ever so slightly tickles your senses. An inspiring fusion that teases your creativity, a sweet embrace after a long day, and a thoughtful treat for your loved ones — All in a matter of minutes.